Chorizo Spaghetti Squash Skillet

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

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. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat; saute sausage, yellow pepper, onion and mushrooms until onion is tender, about 5 minutes.
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.

canola oil, chicken sausage, choice, sweet yellow pepper, sweet onion, mushrooms, salt, taco, pepper, green onions

Taken from www.tasteofhome.com/recipes/chorizo-spaghetti-squash-skillet/ (may not work)