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Low-Carb Chorizo Stuffed Spaghetti Squash

4.5 stars, average of 31 ratings

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Stuffed spaghetti squash is super easy, delicious and you will only need a few ingredients. Although spaghetti squash is a versatile low-carb ingredient, it may not be suitable for everyone on a keto diet. If you follow a very low carb ketogenic diet, then this meal will not be suitable for you.

Are you eating too many carbs?

It depends on your goals and individual body responses. While some people are thriving on a very low-carb ketogenic diet, others - including me - achieve better results with more clean carbs mostly from veggies.

As many experts pointed out during this month's Keto Summit, there is no universal diet that works for everyone. Foods and food sensitivities, lifestyle, health conditions, ethnic origin and goals are some of the factors that determine our ideal diet. Simply put, you won't always maximise the benefits (health, weight loss, performance) by following a universal approach. As an example, while high ketone readings will not always enhance fat loss, studies show that they are beneficial for top-level performance and managing health conditions such as epilepsy or even cancer.

You have to find out what works best for you. In my case, the best approach for managing my thyroid issues is a low-carb & primal approach with 25-40 grams of net carbs per day. To maintain ketosis, I eat carbs strategically and plan most of my daily intake round my workouts.

More about carbs, ketones and low-carb foods:

Hands-on Overall

Allergy information for Low-Carb Chorizo Stuffed Spaghetti Squash

✔  Gluten free
✔  Egg free
✔  Nut free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free

Nutritional values (per serving)

Net carbs16 grams
Protein26.4 grams
Fat40.4 grams
Calories548 kcal
Calories from carbs 12%, protein 20%, fat 68%
Total carbs21.8 gramsFiber5.8 gramsSugars8 gramsSaturated fat18.2 gramsSodium794 mg(35% RDA)Magnesium70 mg(18% RDA)Potassium836 mg(42% EMR)

Ingredients (makes 4 servings)

  • 2 small or 1 medium spaghetti squash, seeds removed (800 g/ 1.76 lb)
  • 2 tbsp ghee or lard (30 g/ 1.1 oz)
  • 1 small white or brown onion, chopped (70 g/ 2.5 oz)
  • 450 g Mexican chorizo (1 lb)
  • 1 cup chopped canned tomatoes (240 g/ 8.5 oz)
  • 1 cup shredded cheddar cheese (113 g/ 4 oz)
  • pinch salt (I like pink Himalayan salt)
  • freshly ground black pepper


  1. Preheat the oven to 200 °C/ 400 °F. Halve the spaghetti squash lenghtwise. Use the tip of a chef's knife to break through the skin in the middle part and push the blade down until it cuts through. Using a spoon, scoop out the seeds and discard or reserve for snacking (you can roast them). Brush the inside of each half with melted ghee (keep some ghee for cooking the chorizo) and season with salt.
    Place the spaghetti squash in the oven and bake for 25-40 minutes (timing depends on the size of the squash). Check the doneness using a fork. Low-Carb Chorizo Stuffed Spaghetti Squash
  2. Meanwhile, grease a large pan with the remaining ghee and cook the onion over a medium heat until lightly browned. Then add the chorizo and cook for 3-5 minutes or until browned. Add the canned tomatoes, season with salt and pepper and combine. Cook for another 1-2 minutes. Low-Carb Chorizo Stuffed Spaghetti Squash
  3. Then add the grated cheddar cheese (reserve some for topping) and mix well. Take off the heat and fill up each of the spaghetti squash halves with the meat mixture. Low-Carb Chorizo Stuffed Spaghetti Squash
  4. Top with the reserved cheese and place under a broiler for 3-5 minutes or until the cheese is melted and crisped up. Low-Carb Chorizo Stuffed Spaghetti Squash Enjoy immediately or let it cool down and refrigerate for up to 4 days. Low-Carb Chorizo Stuffed Spaghetti Squash

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Squash, spaghetti, winter squash, raw
10.8 g1.3 g1.1 g62 kcal
0 g0 g7.5 g68 kcal
Onion, white, fresh
1.3 g0.2 g0 g7 kcal
Chorizo sausage, Mexican, soft type
2 g18 g22.2 g287 kcal
Tomatoes, canned (unsweetened)
0.9 g0.5 g0.2 g10 kcal
Cheddar cheese
0.9 g6.5 g9.4 g114 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Total per serving
16 g26.4 g40.4 g548 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (11)

I love this dish. I've made it 4 times. The most recent time, I used chunky salsa instead of tomatoes. A few more carbs but worth it.

Thank you Dwight!

Great! Perfectly tasty. This dish is so yummy! Let me try this one, I try Tuna in replacement of Chorizo. Love it!

I've made this 4 times now and I LOVE it. Perfect for a cold night. Spicy enough yet not overpowering. I love having the chorizo "filling" as leftover to mix with eggs the next morning. Thank you for a satisfying low carb recipe and affordable recipe!!

What a great way to use a leftover filling! Thank you Amanda 😊

I tried this recipe last night! Delicious! Easy to make, I substituted the Mexican chorizo for spicy and the ghee with coconut oil. Flavourful and filling. I had enough for left overs and tastes as good reheated.

Thank you Anna, I'm glad you liked it! 😊

This entree is delicious. I substituted w a 50/50 blend chorizo/ground beef to lower kcal a bit. Still awesome.

Thank you!

This looks really yummy. How can I substitute the tomatoes (I am allergic to it)
Thanks x

You could try basil pesto instead. I haven't tried it but I think it might work 😊 Basil & Macadamia Pesto