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Spaghetti squash with chorizo and olives

Spaghetti squash with chorizo and olives

Total Time
25 min
10 min
15 min
If you’ve never tried spaghetti squash, this recipe is a great place to start. Squash halves are steamed in the microwave, then filled with a Spanish inspired filling for a delicious feast for 2.


Spaghetti squash

625 g, (buy 1.25kg, then halve lengthways and deseed)

Chorizo sausage

100 g, chopped

Red capsicum

1 medium, chopped

Pimento-stuffed green olives, drained

10 individual, halved, (10 x 4g)

Light tasty cheese

¼ cup(s), grated, shredded, (30g)

Oil spray

1 x 3 second spray(s)


  1. Place squash halves, cut-side down, on a large microwave safe plate. Microwave on HIGH (100%) for 8-10 minutes, until tender and the squash can easily be scooped out with a fork.
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chorizo and capsicum, stirring occasionally, for 3-5 minutes, until chorizo is browned and capsicum is tender. Remove from heat. Stir in olives.
  3. Using a fork, scrape the squash strands from the squash halves, leaving a 1cm-thick shell. Add the squash strands to chorizo mixture in the pan. Using tongs, toss to combine. Season with salt and pepper. Fill squash halves with mixture and sprinkle with cheese.
  4. Return filled squash halves to a microwave-safe plate and microwave on High (100%) for 2 minutes or until cheese is melted.


COOKING TIP: If you prefer to roast the squash, place halves, cut-side down on a baking paper-lined baking tray and bake in a 200°C oven for about 35 minutes or until the strands of squash separate when scraped with a fork. Continue with steps 2 and 3, then return filled squash halves to baking tray and bake for 8-10 minutes, until cheese is melted.