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chili stuffed spaghetti squash

13 Pinches 1 Photo
Kinepeli avatar
Portland, OR
Updated on Jan 18, 2017

My husband and I are trying to cut down on some of the carbs we eat, but we are still sticklers for taste! This chili stuffed spaghetti squash is it! The chili goes together super quick. The liquid smoke is the kicker ingredient - don't skip it! Spaghetti squash has a very nice, firm bite to it and is a great texture to have with the chili. Be careful not to overcook it or your delicious chili will sit in a bowl of mush! For just two of us, I use one squash and freeze half the chili for another meal. It freezes beautifully. This is the casserole where you eat the dish!

prep time 15 Min
cook time 50 Min
method Roast
yield 4 serving(s)

Ingredients

  • 2 medium spaghetti squash
  • 1/2 pound ground beef
  • 2 teaspoons red chili powder
  • 1 teaspoon ancho chili powder
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic salt
  • 1/2 teaspoon season salt
  • 2 teaspoons chopped garlic
  • 1/2 - onion, diced
  • 1 14 oz cans fire roasted diced tomatoes
  • 1/2 teaspoon liquid smoke
  • 1 14 oz cans black beans, unrinsed
  • 2 cups grated cheese
  • - avacado, sour cream, cilantro

How To Make chili stuffed spaghetti squash

  • Step 1
    Heat oven to 400 degrees. Split spaghetti squash in half and scoop out seeds. Drizzle olive oil over the inside and rub to coat. Sprinkle sparingly with salt. Flip cut side down onto a baking sheet. Roast about 40 minutes or until the skin can be easily pierced with a fork. Don't overcook - you want those lovely strands of squash to be apparent. Overcooking will result in mush.
  • Step 2
    In a small bowl, combine chili powders, cumin, smoked paprika, garlic salt, and season salt.
  • Step 3
    In a skillet over medium high heat, add ground beef and break into pieces. Sprinkle with seasonings. Add chopped garlic and onion. Cook until seasonings are well distributed and meat is no longer pink, 6-8 minutes.
  • Step 4
    Add tomatoes, liquid smoke and black beans. Stir to incorporate. Cook until heated through, 6 minutes.
  • Step 5
    When squash is done, flip over on the baking sheet. A small ball of tin foil can be used to stabilize the squash so it doesn't tip.
  • Step 6
    Spoon 1/4 of the chili into each of the squash. Top each with 1/2 cup grated cheese. Place back into oven for approximately 8 minutes or until cheese is melty and delicious!
  • Step 7
    Remove from oven and plate. Top with sour cream, avocado and cilantro.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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