Chili Stuffed Spaghetti Squash

Jennifer H


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!


☆☆☆☆☆ 0 votes

15 Min
50 Min


  • 2 medium
    spaghetti squash
  • 1/2 lb
    ground beef
  • 2 tsp
    red chili powder
  • 1 tsp
    ancho chili powder
  • 2 tsp
  • 1 tsp
    smoked paprika
  • 1 tsp
    garlic salt
  • 1/2 tsp
    season salt
  • 2 tsp
    chopped garlic
  • 1/2
    onion, diced
  • 1 14 oz can(s)
    fire roasted diced tomatoes
  • 1/2 tsp
    liquid smoke
  • 1 14 oz can(s)
    black beans, unrinsed
  • 2 c
    grated cheese
  • ·
    avacado, sour cream, cilantro

How to Make Chili Stuffed Spaghetti Squash


  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.
  2. In a small bowl, combine chili powders, cumin, smoked paprika, garlic salt, and season salt.
  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.
  4. Add tomatoes, liquid smoke and black beans. Stir to incorporate. Cook until heated through, 6 minutes.
  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.
  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!
  7. Remove from oven and plate. Top with sour cream, avocado and cilantro.

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