5 from 12 votes
Easy Cheesy Chili Stuffed Spaghetti Squash
Easy Cheesy Chili Stuffed Spaghetti Squash features roasted spaghetti squash halves filled with warm chili and topped with melted pepper jack and cheddar cheeses and crushed corn chips. The squash’s tender strands provide a mild base that contrasts with the hearty chili and melted cheeses, accented by the crunch from chips. Optional toppings like jalapeños and avocado add variety and spice.
Prep Time
5 mins
Cook Time
55 mins
Total Time
1 hr
Servings:
2
servings
Calories:
596 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 spaghetti squash approx. 2 pounds, medium
- 2 cups chili vegetarian or classic variety
- 2 oz pepper jack cheese grated
- 1 oz cheddar cheese grated
- corn chips crushed, for topping
- parsley if desired, fresh, to garnish
OPTIONAL EXTRAS
- jalapeño sliced
- red pepper flakes crushed
- onion red, chopped
- Pico de Gallo
- avocado sliced
- salsa
- cilantro fresh
- sour cream if vegetarian/t-rex, or Greek yogurt
- cheddar cheese if vegetarian/t-rex, shredded
- tortilla chip crushed
- corn chips
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!
Cup of Yum
Notes
- You can adjust the spice level by selecting different chili varieties and toppings like jalapeños and red pepper flakes.
- Consider serving with homemade cornbread to complement the stuffed squash.
- Nutrition facts vary depending on the chili and toppings chosen; use a nutrition calculator for accuracy.
Nutrition Information
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%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 596
% 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.