Spaghetti Squash with Chorizo & Manchego
15
Points®
Total time: 22 min • Prep: 10 min • Cook: 12 min • Serves: 2 • Difficulty: Easy
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.
Ingredients
Uncooked spaghetti squash
3 pound(s)
Extra virgin olive oil
1 Tbsp
Chicken chorizo
4 oz
Bell pepper(s)
1 item(s), medium
Pimiento stuffed olives
10 olive(s)
Table salt
0.5 tsp
Black pepper
0.25 tsp
Shredded manchego cheese
4 Tbsp
Instructions
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
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