Chili Stuffed Spaghetti Squash

1
Jennifer H

By
@Kinepeli

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!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4
Prep:
15 Min
Cook:
50 Min
Method:
Roast

Ingredients

  • 2 medium
    spaghetti squash
  • 1/2 lb
    ground beef
  • 2 tsp
    red chili powder
  • 1 tsp
    ancho chili powder
  • 2 tsp
    cumin
  • 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

Step-by-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.
  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.

Printable Recipe Card

About Chili Stuffed Spaghetti Squash




Show 1 Comment & Review

12 Restaurant-Style Fried Rice Recipes

12 Restaurant-Style Fried Rice Recipes


Make restaurant-style fried rice at home! It may sound and look intimidating, but preparing fried rice is quite simple. A great way to use leftover white rice, too. From chicken fried rice to vegetable fried rice to fried rice with egg, these recipes will have your family thinking you ordered takeout.

Quinoa Recipes You Need to Make ASAP

Quinoa Recipes You Need to Make ASAP


Not only is quinoa healthy, gluten-free, and high in protein, but it’s a plant food that is actually delicious! A perfect substitute for pasta or rice, quinoa should be a welcome addition to your diet. Don’t believe us? Check out these 21 delicious quinoa recipes that will have you running to the nearest grocery store […]

15 Chicken Recipes Big on Buffalo Flavor

15 Chicken Recipes Big on Buffalo Flavor


Buffalo wings are a necessity on game day. But this spicy, tangy, and buttery sauce can be used on more than just wings. It can transform bland chicken into something very flavorful. And how to use that Buffalo chicken? From pasta to soup and egg rolls to chicken rolls, you can use it in many […]