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Chorizo Spaghetti Squash Skillet

Get your noodle fix minus the pasta with this spicy one-dish meal. It's a fill-you-up dinner that's low in calories—a weeknight winner! —Sherrill Oake, Springfield, Massachusetts
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 small spaghetti squash (about 2 pounds)
  • 1 tablespoon canola oil
  • 1 package (12 ounces) fully cooked chorizo chicken sausage links or flavor of choice, sliced
  • 1 medium sweet yellow pepper, chopped
  • 1 medium sweet onion, halved and sliced
  • 1 cup sliced fresh mushrooms
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1 tablespoon reduced-sodium taco seasoning
  • 1/4 teaspoon pepper
  • Chopped green onions, optional

Directions

  • Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, about 15 minutes. Cool slightly.
  • Meanwhile, in a large skillet, heat oil over medium-high heat; saute sausage, yellow pepper, onion and mushrooms until onion is tender, about 5 minutes.
  • Separate strands of squash with a fork; add to skillet. Stir in tomatoes and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, about 5 minutes. If desired, top with green onions.

Test Kitchen tips
  • If you don't have taco seasoning on hand, feel free to substitute with your own blend of chili powder, onion powder, garlic powder, oregano, cayenne pepper and salt to taste.
  • One 8-ounce container of sliced mushrooms contains about 3-1/2 cups. If you’re not planning on using mushrooms later in the week, just grab 1 cup from the grocery store salad bar.
  • Nutrition Facts
    1-1/2 cups: 299 calories, 12g fat (3g saturated fat), 65mg cholesterol, 725mg sodium, 34g carbohydrate (12g sugars, 6g fiber), 18g protein. Diabetic exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.

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