An easy healthy spanish inspired weeknight dinner, Chorizo Kale & Pepper Stuffed Spaghetti Squash Boats! |

Chorizo Kale & Pepper Stuffed Spaghetti Squash Boats

  • Author: Krista
  • Prep Time: 5 mins
  • Cook Time: 1 hour 11 mins
  • Total Time: 1 hour 16 mins
  • Yield: 6-8 1x
  • Category: gluten free, pork,



  • 4 tablespoons of olive oil
  • 2 small spaghetti squashes
  • 1 lb of pork chorizo
  • 1 red pepper, julienned
  • 1 yellow pepper, julienned
  • 1 cup of kale
  • 15 oz. of Muir Glen diced fire roasted tomatoes
  • salt & pepper
  • 8 oz. of fresh mozzarella, thinly sliced


  1. Preheat oven to 350.
  2. Slice spaghetti squash in half, and scoop out seeds.
  3. Season liberally with olive oil, salt, and pepper. Place on baking sheet, flesh side up.
  4. Bake for 1 hour.
  5. Remove from oven, using a fork scrap the squash until it forms spaghetti like strings.
  6. Heat a large saute pan to medium high heat, add pork chorizo and cook for 5-7 minutes or until cooked through, breaking up the meat along that way.
  7. Add in red pepper, yellow pepper, kale, and diced tomatoes. Stir and cook for 3-4 minutes, until kale is wilted. Remove from heat
  8. Pat down the spaghetti squash and fill each boat with the chorizo mixture.
  9. Top with fresh mozzarella cheese.
  10. Place assemble spaghetti squash boats under a HIGH broiler for 8 minutes, until cheese is slightly browned.
  11. Serve!