SPAGHETTI SQUASH CINCINNATI CHILI
This is a twist on Cincinnati "five-way" chili: spaghetti and chili plus cheddar cheese, onion and kidney beans.
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note).
- Meanwhile, put half of the onion in a small bowl and cover with cold water; set aside. Heat the vegetable oil in a large saucepan over medium heat. Add the remaining onion and the garlic. Cook, stirring occasionally, until slightly softened, about 3 minutes. Add the beef, tomato paste, chili powder, cumin, paprika, cinnamon, oregano, cayenne, 1 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the beef is browned, about 7 minutes.
- Add the tomatoes and 1 1/2 cups water to the beef mixture. Increase the heat to medium high and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until the chili is slightly thickened, about 20 minutes; season with salt and black pepper.
- Drain the reserved onion; pat dry. Top each serving of chili with the spaghetti squash, kidney beans, onion, oyster crackers and cheese.
CHILI CHEESE STUFFED SPAGHETTI SQUASH
Melty cheddar and tangy chili make this a squash for squash haters. Who can turn down chili and cheese?! Make it your own by adding any chili you want (perfect for leftovers!)
Provided by Kare for Kitchen Treaty
Time 1h30m
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees Fahrenheit. Line one large or two medium rimmed cookie sheets with parchment paper or foil.
- Lop off the top of the spaghetti squash and cut it in half lengthwise. With a spoon, scrape out the seeds. Brush the cut side of each half with 1 tablespoon olive oil. Dust with 1/2 teaspoon salt and 1/8 teaspoon pepper. Place cut-side down on cookie sheet(s) and bake until tender and the squash can easily be pierced with a fork, about 40 minutes. You can also microwave the spaghetti squash if you need dinner on the table faster. Here's how to cook spaghetti squash in the microwave, along with full instructions on prepping and cooking it both ways.
- While the spaghetti squash cooks, make the chili. Drizzle 1 tablespoon olive oil into a large saucepan over medium heat. Add the onions, green peppers, and oregano and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic, chili powder, cumin, and cayenne and cook, stirring constantly, for one minute. Add the tomatoes and beans and stir to combine. Cook until it starts to bubble (be careful, it may splatter because it's so thick) then reduce heat to medium-low and cover. Cook, stirring occasionally, for another 10 minutes, until heated through. Set aside.
- When spaghetti squash are done cooking, flip them over. Sprinkle 1/4 cup of the cheese in the bottom of each half. Fill to the top with chili and top each with remaining cheese. Return to oven and bake until cheese is melted and bubbly, 20-25 minutes.
- Serve with assorted toppings.
EASY CHEESY CHILI STUFFED SPAGHETTI SQUASH
These easy Chili Stuffed Spaghetti Squash are 100% vegetarian and totally crave-worthy!
Provided by Jenn Laughlin - Peas and Crayons
Categories Main Dish
Time 1h
Number Of Ingredients 17
Steps:
- 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!
Nutrition Facts : Carbohydrate 49 g, Protein 31 g, Fat 33 g, SaturatedFat 14 g, Cholesterol 90 mg, Sodium 1331 mg, Fiber 8 g, Sugar 16 g, Calories 596 kcal, UnsaturatedFat 13 g, ServingSize 1 serving
CHILI STUFFED SPAGHETTI SQUASH BOWLS
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425°F and line a cookie sheet with parchment paper. If you're making the full recipe, you'll have four bowls total (or four halves of squash) so you'll probably need two separate cookie sheets. Wash the spaghetti squash and then slice off the stem at the top (if it is too hard to cut, try cutting a few slices in the squash and microwaving it for 5 minutes to help soften it). Cut each squash in half lengthwise and then use a spoon to scrap out the seeds and the darker yellow strands that the seeds are attached to. Rub a little bit of high heat oil on the inner edges of the squash and then place each half face down on the baking sheet. Roast in the oven for 30-45 minutes, depending on the size (longer for larger squash). You can test to see if it's done by scraping the inside with a fork. Strands should come loose as you scrape all the way down to the flesh. While the squash is cooking, prepare the filling. In a large pot, warm the olive oil over medium heat. Add the onion and cook for 3 minutes, until translucent. Then add the bell pepper and seasonings (garlic salt to chipotle powder), stir and continue to cook for another 2 minutes. Next pour in both cans of beans, diced tomatoes (with juices), tomato paste and vegetable broth. Stir together, bring to a boil then reduce to a simmer. Continue to cook for 15 minutes. When the squash is done cooking, allow it to cool for a few minutes before handling. Scrape about 3/4 of the inside out onto a dish and then layer the filling inside. Top with the spaghetti squash and press down then add another layer of filling. Finish with desired toppings such as sliced avocado, yogurt, cheese, and fresh cilantro. Serve warm and enjoy!
STUFFED SPAGHETTI SQUASH
Steps:
- Preheat oven to 400F.
- Cut end off squash, and slice lengthwise. Scoop out seeds until halves are hollow.
- Brush olive oil on cut rims and place cut side down on parchment-lined baking tray.
- Place in oven and cook for 45 minutes to an hour, until fork tender.
- While the squash is cooking, prep the meat stuffing.
- In a large pot, cook ground beef on medium-high heat until brown (about 5 to 8 minutes).
- Reduce heat to medium.
- Add onion, garlic, chili powder and salt. Mix well and cook for 2 minutes.
- Add mushrooms, lentils and tomatoes. Cook for 5 minutes.
- Take squash out of oven once cooked.
- Spoon beef mixture into squash "bowls" and top with cheese. Sprinkle on chives if using.
- Broil in oven until the cheese is melted to your liking.
Nutrition Facts : Calories 591 kcal, Carbohydrate 58 g, Protein 47 g, Fat 22 g, Sodium 685 mg, Fiber 16 g, ServingSize 1 serving
STUFFED SPAGHETTI SQUASH
A really good recipe, low cal, lots of veggies. And kids love it. I'll put a few variations in it as well. Everything is approximate, so hope you can cook this way!!
Provided by momjan
Categories One Dish Meal
Time 1h15m
Yield 2 boats, 4 serving(s)
Number Of Ingredients 10
Steps:
- Pierce the squash along one side in a straight line. Don't poke holes all over. You are using the skin as a casserole dish and it will leak if you poke it all over.
- Microwave the squash about 8-10 minutes, high heat. To softish stage so you can scrape the flesh out later.
- Remove from microwave. Using the pierce marks, cut the squash in half so you have two long 'boats.' Cool.
- Brown meat; add garlic, onion, s&p and peppers. Cook until tenderish. Add Italian spice mix and canned tomatoes. Simmer for a few minutes.
- If you are not using meat, sauté the veggies until tender, then continue adding spices and tomatoes.
- While it's simmering--spoon out the seedy portion of the squash and discard.
- Use a fork to scrape the spaghetti into strands. Put the strands into the sauce mix. Stir. Transfer back into boats, piling high! If you have too much, put the remainder into a greased dish.
- Place boats on an ovenproof pan with a lip so any juice will not drip onto oven.
- Sprinkle cheese of choice onto top. Bake, 350°F for about 45 minutes. Enjoy!
- You can of course use more or any veggies--add zucchini, mushrooms, etc. For a different flavor, add black olive slices, mix in 1/2 container of feta and sprinkle the remainder of feta on top. Or use parmesan on top.
Nutrition Facts : Calories 432.3, Fat 27.9, SaturatedFat 12.8, Cholesterol 106.8, Sodium 682.2, Carbohydrate 16, Fiber 3.3, Sugar 8.7, Protein 30.1
CHILI CHEESE STUFFED SPAGHETTI SQUASH RECIPE
Spaghetti squash is stirred into spicy chili seasoned ground beef mixture. Then layered with cheese inside the squash shell.
Provided by Lisa MarcAurele
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Roast spaghetti squash. (I roasted it in the crock pot on high for 3 hours). Slice in half lengthwise. Set aside.
- Preheat oven to 350°F.
- Cook ground meat with onion and garlic in large skillet over medium heat; pour off drippings.
- Add tomatoes, chili powder, salt, paprika, oregano, cumin, and red pepper (if using); simmer 5 minutes, stirring occasionally.
- Scrape out squash flesh and mix with meat mixture.
- Spoon meat mixture into each squash half just below halfway mark. Sprinkle with about 3 tablespoons cheese; repeat layers. Layer remaining meat and cheese into small casserole dish.
- Cover loosely with foil; bake in preheated 350 °F oven 25 minutes. Uncover and cook 5 minutes more or until cheese is melted.
- Remove from oven and allow to cool 5 minutes before serving.
Nutrition Facts : ServingSize 1 cup, Calories 386 kcal, Carbohydrate 9.2 g, Protein 23.8 g, Fat 27 g, Sodium 830 mg, Fiber 3.1 g
CHORIZO-STUFFED SPAGHETTI SQUASH
Baked spaghetti squash is topped with fire-roasted tomatoes, corn, black beans and a heart-healthy version of chorizo made with lean ground turkey instead of pork.
Provided by France C
Categories Trusted Brands: Recipes and Tips Hunt's
Time 2h
Yield 4
Number Of Ingredients 26
Steps:
- Combine turkey, salt, garlic powder, chili powder, smoked and sweet paprika, cumin, coriander, oregano, chipotle pepper, cinnamon, cloves, and apple cider vinegar in a mixing bowl. Mix well. Refrigerate for at least 1 hour for flavors to blend.
- Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
- Cut squash in half lengthwise, scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet.
- Roast in preheated oven until squash is soft, 40 to 45 minutes. Set aside and keep warm.
- Heat a saucepan over medium-high heat. Add chilled chorizo mixture. Cook and stir, breaking up lumps, until cooked through and browned, 8 to 10 minutes. Add onion and cook for an additional 5 minutes, or until onion becomes translucent, stirring constantly. Add garlic and cook an additional 2 to 3 minutes. Stir in chili powder, salt, and cumin.
- Stir in beans, corn, diced green chilies, and tomatoes; cover and simmer 4 to 5 minutes.
- Fluff spaghetti squash strands with a fork, keeping them in the shells.
- Increase oven temperature to 400 degrees F (200 degrees C).
- Divide sauce among 4 squash halves. Top each half with 1/4 cup of cheese. Return to baking sheet and bake until cheese is melted 5 to 6 minutes. Garnish with fresh cilantro.
Nutrition Facts : Calories 545.8 calories, Carbohydrate 62.5 g, Cholesterol 100 mg, Fat 16.2 g, Fiber 7.1 g, Protein 42.6 g, SaturatedFat 6.6 g, Sodium 1600.3 mg, Sugar 2.2 g
STUFFED SPAGHETTI SQUASH
We often make stuffed spaghetti squash if we want a light vegetarian dinner for me and my husband.
Provided by nch
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 55m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Brush the inside of the spaghetti squash with 1 tablespoon olive oil and place cut-side down on a baking sheet.
- Bake in the preheated oven on the middle rack until squash is easily pierced with a fork, about 25 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add bell pepper. Cook and stir until softened, about 3 minutes. Stir in tomatoes and basil, cover, and cook, stirring occasionally, until soft, about 10 minutes.
- Remove spaghetti squash from oven, cool slightly, and shred the cooked squash into spaghetti-like strands. Place strands in a bowl. Add bell pepper mixture, goat cheese, salt, and black pepper and mix until well combined. Spoon mixture back into the squash halves. Sprinkle with breadcrumbs and butter cubes.
- Bake in the preheated oven until filling is bubbly and bread crumbs are browned, about 15 minutes.
Nutrition Facts : Calories 662.3 calories, Carbohydrate 43.2 g, Cholesterol 87.3 mg, Fat 49.5 g, Fiber 3.8 g, Protein 17.2 g, SaturatedFat 24.2 g, Sodium 613.4 mg, Sugar 8.5 g
CHILI STUFFED SPAGHETTI SQUASH
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...
Provided by Jennifer H
Categories Casseroles
Time 1h5m
Number Of Ingredients 15
Steps:
- 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.
10 LEFTOVER CHILI RECIPES - CHILI CHEESE STUFFED SPAGHETTI SQUASH
What's better than chili for dinner? Leftover chili for dinner! If you're ready to move beyond the bowl, these leftover chili recipes will get you started. From chili fries and chili dogs to chili-stuffed spaghetti squash and chili tacos, you're sure to find a new keeper here!
Provided by Kare for Kitchen Treaty
Time 1h30m
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees Fahrenheit. Line one large or two medium rimmed cookie sheets with parchment paper or foil.
- Lop off the top of the spaghetti squash and cut it in half lengthwise. With a spoon, scrape out the seeds. Brush the cut side of each half with 1 tablespoon olive oil. Dust with 1/2 teaspoon salt and 1/8 teaspoon pepper. Place cut-side down on cookie sheet(s) and bake until tender and the squash can easily be pierced with a fork, about 40 minutes. You can also microwave the spaghetti squash if you need dinner on the table faster. Here's how to cook spaghetti squash in the microwave, along with full instructions on prepping and cooking it both ways.
- While the spaghetti squash cooks, make the chili. Drizzle 1 tablespoon olive oil into a large saucepan over medium heat. Add the onions, green peppers, and oregano and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic, chili powder, cumin, and cayenne and cook, stirring constantly, for one minute. Add the tomatoes and beans and stir to combine. Cook until it starts to bubble (be careful, it may splatter because it's so thick) then reduce heat to medium-low and cover. Cook, stirring occasionally, for another 10 minutes, until heated through. Set aside.
- When spaghetti squash are done cooking, flip them over. Sprinkle 1/4 cup of the cheese in the bottom of each half. Fill to the top with chili and top each with remaining cheese. Return to oven and bake until cheese is melted and bubbly, 20-25 minutes.
- Serve with assorted toppings.
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- Heat a large heavy bottom soup pot over medium heat and add the olive oil. Add the onion and cook about 5 minutes or until it begins to caramelize around the edges. Use your hands to crumble the ground beef into the pot. Brown the beef, breaking up the meat as you go. Once the beef is browned, add in the chili powder, smoked paprika, cocoa powder, cumin, allspice, salt, cayenne, cinnamon and garlic powder. Give it a good stir and let cook about a minute or two. Add the chicken broth, tomatoes, tomato paste, vinegar, worcestershire sauce and bay leaves.
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