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Easy Cheesy Chili Stuffed Spaghetti Squash

These easy Chili Stuffed Spaghetti Squash are 100% vegetarian and totally crave-worthy! 

Prep Time
5 mins
Cook Time
5 mins
Total Time
1 hr
Servings: 2 servings
Calories: 596 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. Pre-heat oven to 400 degrees F.
  2. 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!
  3. Next grab a lipped baking sheet or a rimmed baking dish.
  4. Rub the cut side of the squash with a teeny bit of olive oil.
  5. 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.
  6. While the squash roasts, warm up your chili.
  7. 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.
  8. Stir in your chili and top with shredded cheese.
  9. Bake at 350 degrees F for around 15-20 minutes or until hot and bubbly.
  10. For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned.
  11. 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

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

% 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.