Chorizo Spaghetti Squash Skillet

Total Time:Prep/Total Time: 30 min.

Recipe by Sherrill Oake, Springfield, Massachusetts

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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—which makes it a weeknight winner in my book! —Sherrill Oake, Springfield, Massachusetts


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.
    • TEST KITCHEN APPROVED

    Chorizo Spaghetti Squash Skillet

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    Yield:4 servings
    Prep:5 min
    Cook:25 min
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    Ingredients

    • 1 small spaghetti squash (about 2 pounds)
    • 1 tablespoon canola oil
    • 1 package (12 ounces) fully cooked chorizo chicken sausage links or other sausage 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
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    Directions

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.

    Nutrition Facts

    1-1/2 cups: 255 calories, 11g fat (2g saturated fat), 65mg cholesterol, 704mg sodium, 25g carbohydrate (14g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.
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