Ingredients
1 small spaghetti squash (about 2 pounds)1 tablespoon canola oil1 package (12 ounces) fully cooked chorizo chicken sausage links or other sausage flavor of choice, sliced1 medium sweet yellow pepper, chopped1 medium sweet onion, halved and sliced1 cup sliced fresh mushrooms1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained1 tablespoon reduced-sodium taco seasoning1/4 teaspoon pepperChopped green onions, optional
Preparation
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.
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.
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.
