Spaghetti squash with chorizo and olives
625 g, (buy 1.25kg, then halve lengthways and deseed)
100 g, chopped
1 medium, chopped
Pimento-stuffed green olives, drained
10 individual, halved, (10 x 4g)
Light tasty cheese
¼ cup(s), grated, shredded, (30g)
1 x 3 second spray(s)
- 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.
- 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.
- 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.
- Return filled squash halves to a microwave-safe plate and microwave on High (100%) for 2 minutes or until cheese is melted.