Spaghetti Squash with Chorizo & Manchego

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0–0 Prep 10 min Cook 12 min Serves 2

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.

1 large spaghetti squash (about 3 lb), halved lengthwise and seeded 1 tbsp extra-virgin olive oil, divided 4 oz chicken chorizo sausage, halved lengthwise and sliced 1 medium red bell pepper, chopped 10 pimiento-stuffed Manzanilla olives, halved ½ tsp salt ¼ tsp black pepper 4 tbsp shredded Manchego cheese 1. Place the squash halves on a microwave safe plate, cut sides down. Microwave on HIGH until tender and the squash 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 browned and pepper is tender, about 5 minutes. Stir in the olives; toss and heat through.

3. Using a fork, scrape the squash strands out of squash halves and into a skillet, leaving a ¼ to ½-inch border around the edge of the squash.

4. Add the remaining 1 tsp olive oil to the skillet, and use tongs to toss the squash mixture over with the sausage mixture.

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 of shredded Manchego cheese. Microwave on HIGH until cheese melts, about 2 minutes.

Per serving (1 squash half) 000 Cal, 0 g Total Fat, 0 g Sat Fat, 000 mg Sod, 00 g Total Carb, 0 g Sugar, 0 g Fib, 00 g Prot.

TEST KITCHEN TIP

If you prefer to roast the squash, cut it into halves lengthwise and place them cut sides down on a parchment-lined baking sheet. Bake in a 425°F oven for about 35 minutes or until strands of squash separate when scraped with a fork.