Spaghetti squash is usually served as a side dish, or Italian style, but I wanted to try something different. I came up with this recipe for Spicy Stuffed Spaghetti Squash after being challenged to make and share a spaghetti squash recipe as part of a fun blog hop.
Then I put all the filling back into the empty squash shells.
Of course I had to top it with cheese, because cheese makes everything taste even better. Then I baked it again to melt the cheese and served it for dinner. It was delicious!
The sweetness of the squash and tomatoes blended perfectly with the spicy sausage and seasoning. My son had three helpings, and he won’t usually even eat squash! One of the reasons I like spaghetti squash is because it has a delicate flavor, which makes it very versatile. I used one link of chorizo style sausage to add flavor and spiciness. I love chorizo sausage, but it is pretty fattening, so I like to use it in recipes like this, where a little goes a long way.
This would also work well as a vegetarian dish, by removing the sausage and adding black or kidney beans. Corn would also we a good addition to this, and I meant to add some to the recipe, but I didn’t have any my freezer! Check out the recipe, and then see what dishes other bloggers created with squash in the linky below.
- 1 spaghetti squash
- 1 T olive oil
- ½ onion, chopped
- ½ yellow pepper, chopped
- 2 cloves garlic, minced
- 1 link chorizo sausage, chopped
- 2 t cumin
- 2 t oregano
- 2 t chili powder
- 1 t salt
- ¼ t black pepper
- ½ can diced tomatoes
- ½ c. cheddar cheese
- Preheat the oven to 350.
- Slice the spaghetti squash in half and scoop out all the seeds.
- Bake cut side down for 45 minutes until the squash is soft and squishy. You can also microwave the whole spaghetti squash, checking it every 5 minutes to see if it is soft. But I don’t like to cut it and take the seeds out when it is hot, so I prefer to use the oven even though it takes longer.
- Heat the olive oil in a large skillet on medium heat. When the oil is hot add the onion and pepper and sauté for 10 minutes.
- Add the garlic and sausage and all the spices and cook for another 5-10 minutes.
- Add the diced tomatoes and keep the mixture on low heat until the spaghetti squash is ready.
- When the squash is done use a fork to take out the strands, leaving the shells behind.
- Stir the spaghetti squash strands into the mixture in the skillet. Then spoon it all back into the spaghetti squash shell, mounding it up so it all fits.
- Top the squash halves with cheddar cheese, and put it back into the oven for 10-15 minutes to bake.