Easy Cheesy Chili Stuffed Spaghetti Squash
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
1 hr
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Servings
2 servings
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Calories
596 kcal
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Course
Main Course
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Cuisine
American
Easy Cheesy Chili Stuffed Spaghetti Squash
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These easy Chili Stuffed Spaghetti Squash are 100% vegetarian and totally crave-worthy!
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Ingredients
- 1 medium spaghetti squash (approx. 2 pounds)
- 2 cups your favorite vegetarian or classic chili
- 2 oz pepper jack cheese, grated
- 1 oz cheddar cheese, grated
- crushed corn chips for topping
- Fresh parsley to garnish if desired
OPTIONAL EXTRAS
- Sliced Jalapenos
- crushed red pepper flakes
- chopped red onion
- Pico de Gallo
- Sliced avocado
- salsa
- fresh cilantro
- Sour Cream or Greek yogurt (if vegetarian/t-rex)
- shredded cheddar cheese (if vegetarian/t-rex)
- crushed tortilla chips
- corn chips
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Instructions
- Pre-heat oven to 400 degrees F.
- Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave for 3-5 minutes to soften it up just a tad (you can also stab it a few times to vent the steam which helps) - The knife slides through way easier this way!
- Next grab a lipped baking sheet or a rimmed baking dish.
- Rub the cut side of the squash with a teeny bit of olive oil.
- Place inside a baking dish or atop rimmed baking sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Don't stress the timing too much since you can always bake it longer if needed. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
- While the squash roasts, warm up your chili.
- Once squash is done roasting, allow to cool until easily handled or pop on an oven mit and use a fork to separate and fluff the strands of spaghetti squash.
- Stir in your chili and top with shredded cheese.
- Bake at 350 degrees F for around 15-20 minutes or until hot and bubbly.
- For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned.
- Add all your favorite chili toppings from the list above and dig in!
Notes
- Make these sassy stuffed spaghetti squash as spicy or as mild as you'd like, they're crazy flexible!
- Looking for a tasty veggie chili? I used this one to stuff my squash and also love my vegetarian quinoa chili too!
- this one
- vegetarian quinoa chili
- Need a side? Make some of my delicious homemade cornbread to scarf with this squash!
- homemade cornbread
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust for more accurate results based on type of chili used and toppings chosen and enjoy!
Nutrition Information
Show Details
Calories
596kcal
(30%)
Carbohydrates
49g
(16%)
Protein
31g
(62%)
Fat
33g
(51%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Cholesterol
90mg
(30%)
Sodium
1331mg
(55%)
Potassium
999mg
(29%)
Fiber
8g
(32%)
Sugar
16g
(32%)
Vitamin A
939IU
(19%)
Vitamin C
14mg
(16%)
Calcium
495mg
(50%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 596 kcal
% Daily Value*
| Calories | 596kcal | 30% |
| Carbohydrates | 49g | 16% |
| Protein | 31g | 62% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 1331mg | 55% |
| Potassium | 999mg | 21% |
| Fiber | 8g | 32% |
| Sugar | 16g | 32% |
| Vitamin A | 939IU | 19% |
| Vitamin C | 14mg | 16% |
| Calcium | 495mg | 50% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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