Photo of Spaghetti Squash with Chorizo & Manchego by WW

Spaghetti Squash with Chorizo & Manchego

PersonalPoints™ per serving
Total Time
22 min
10 min
12 min
Psst! Steaming spaghetti squash in the microwave is three times faster than roasting it. If you can’t find chicken chorizo, use any chicken sausage and just add a couple of pinches of smoked paprika in step 2. If you prefer to roast the squash, cut it into halves lengthwise and place them cut-side down on a parchment-lined baking sheet. Bake in a 425°F oven for about 35 minutes or until the strands of squash separate when scraped with a fork.


Uncooked spaghetti squash

3 pound(s), (1 large), halved lengthwise and seeded

Extra virgin olive oil

1 Tbsp, divided

Chicken chorizo

4 oz, halved lengthwise and sliced

Uncooked bell pepper(s)

1 item(s), medium, red, chopped

Pimiento stuffed olives

10 olive(s), Manzanilla, halved

Table salt

½ tsp

Black pepper

¼ tsp

Shredded manchego cheese

4 Tbsp


  1. Place the squash halves on a microwave-safe plate, cut sides down. Microwave on High until the squash is tender and can easily be scooped out with a fork, 10 to 12 minutes.
  2. Meanwhile, in a large nonstick skillet over medium-high, heat 2 tsp olive oil. Add the chorizo and bell pepper and cook, stirring occasionally, until the chorizo is browned and the bell pepper is tender, about 5 minutes. Stir in the olives; toss and heat through.
  3. Using a fork, scrape the squash strands out of the squash halves and into a skillet, leaving a ¼- to ½-inch border around the edges of the squash halves.
  4. Add the remaining 1 tsp oil to the skillet and, using tongs, toss the squash mixture with the sausage mixture. Sprinkle with the salt and black pepper.
  5. Fill the squash halves with the mixture, about 2 cups in each. Return the squash halves to the plate and sprinkle each with 2 tbsp shredded cheese. Microwave on High until the cheese melts, about 2 minutes.
  6. Serving size: 1 squash half