Chili Stuffed Spaghetti Squash Recipes

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SPAGHETTI SQUASH CINCINNATI CHILI



Spaghetti Squash Cincinnati Chili image

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

1 medium spaghetti squash (about 3 pounds)
1 small onion, finely chopped
2 tablespoons vegetable oil
2 cloves garlic, chopped
1 pound ground beef chuck
2 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 28-ounce can diced tomatoes
1 15-ounce can kidney beans, drained and rinsed
Oyster crackers and shredded cheddar cheese, for topping

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



Chili Cheese Stuffed Spaghetti Squash image

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

2 small to medium spaghetti squash (2-3 pounds each)
2 tablespoons olive oil (divided)
1 1/2 teaspoons kosher salt (divided + more to taste)
1/8 teaspoon freshly ground pepper + more to taste
1 cup diced onion (about ½ medium onion)
1 cup diced green pepper (about 1 medium pepper)
1/2 teaspoon dried oregano
2 teaspoons minced garlic (about 2 small cloves)
2 tablespoons chili powder
1 tablespoon cumin
1/4 teaspoon cayenne pepper (more or less to taste)
1 28-ounce can crushed tomatoes in tomato puree
1 14.5 ounce can fire-roasted diced tomatoes (plain diced tomatoes work too)
1 15-ounce can kidney beans, drained and rinsed (or about 1 3/4 cups cooked beans)
1 15-ounce can black beans, drained and rinsed (or about 1 3/4 cups cooked beans)
2 cups shredded sharp cheddar cheese (8 ounces)
Optional toppings such as: sour cream (Greek yogurt, chopped avocado, cilantro leaves, fresh tomato, and/or chopped scallions)

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



Easy Cheesy Chili Stuffed Spaghetti Squash image

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

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)
sliced jalapeños
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

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



Chili Stuffed Spaghetti Squash Bowls image

Time 1h

Yield 4 servings

Number Of Ingredients 14

2 medium-size spaghetti squash
1 tablespoon extra virgin olive oil
1 large onion, diced (approx. 2 cups)
1 bell pepper, cored and diced (approx. 1/2 cup)
1 teaspoon garlic salt
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon chipotle powder (or smoked paprika)
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
28-ounces diced fire roasted tomatoes
4 tablespoons tomato paste
1/2 cup vegetable broth
suggested toppings: fresh cilantro, dairy-free yogurt, avocado

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



Stuffed spaghetti squash image

Provided by envision

Categories     Main Dishes

Time 1h15m

Number Of Ingredients 11

1 large spaghetti squash (or 2 small)
1 tsp olive oil
1 lb extra lean ground beef*
1 medium onion (diced)
6 cloves garlic
2 tbsp chili powder
2 cups cremini mushrooms (chopped )
1 can lentils (drained and rinsed, 540 mL/19 oz)
1/2 can crushed tomatoes** (796 mL/28 oz)
1 cup shredded cheese ((TexMex Monterey Jack or cheddar))
1 tsp chives (chopped , optional)

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



Stuffed Spaghetti Squash image

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

1 spaghetti squash
1 lb ground turkey (or veggie burger) or 1 lb ground chicken (or veggie burger)
2 -3 garlic cloves, crushed, diced
1/2 large onion, finely chopped
1/2-1 bell pepper, diced (use all colors, red, green, yellow, orange for color)
1 (28 ounce) can diced tomatoes
salt and pepper
1 teaspoon oil or 1 teaspoon cooking spray
italian seasoning mix (oregano, basil, etc)
1 cup cheddar cheese or 1 cup feta

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



Chili Cheese Stuffed Spaghetti Squash Recipe image

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

1 medium spaghetti squash (roasted)
1 1/4 pounds ground beef
1 1/2 teaspoons dried onion flakes
1 1/2 teaspoons minced garlic
14.5 ounce can diced tomatoes
4 Tablespoons chili powder
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon dried red pepper (optional)
2 cups shredded cheese (I used blend of taco seasoned cheddar and Monterey Jack)

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



Chorizo-Stuffed Spaghetti Squash image

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

1 pound lean ground turkey
¾ teaspoon salt
1 teaspoon garlic powder
1 ½ teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon sweet paprika
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon dried Mexican oregano
½ teaspoon dried chipotle chili pepper
¼ teaspoon cinnamon
⅛ teaspoon ground cloves
2 tablespoons cider vinegar
2 (2 1/2 pound) spaghetti squash, halved and seeded
1 tablespoon olive oil
½ cup white onion, finely chopped
1 clove garlic, minced
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon ground cumin
¾ cup black beans, rinsed and drained
½ cup fire-roasted frozen corn
¼ cup canned mild diced green chilies
1 (14.5 ounce) can Hunt's® Fire Roasted Diced Tomatoes, undrained
1 cup shredded queso Chihuahua or Mexican blend cheese
¼ cup fresh cilantro, chopped

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



Stuffed Spaghetti Squash image

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

1 spaghetti squash, halved and seeded
2 tablespoons olive oil, divided, or more as needed
1 clove garlic, diced, or more to taste
1 large red bell pepper, chopped
2 medium tomatoes, chopped
1 teaspoon dried basil
¾ cup chevre or other soft goat cheese, crumbled
salt and freshly ground black pepper to taste
3 tablespoons dry bread crumbs, or to taste
3 tablespoons butter, or to taste, cut into small cubes

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



Chili Stuffed Spaghetti Squash image

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

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

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



10 Leftover Chili Recipes - Chili Cheese Stuffed Spaghetti Squash image

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

2 small to medium spaghetti squash (2-3 pounds each)
2 tablespoons olive oil (divided)
1 1/2 teaspoons kosher salt (divided + more to taste)
1/8 teaspoon freshly ground pepper + more to taste
1 cup diced onion (about ½ medium onion)
1 cup diced green pepper (about 1 medium pepper)
1/2 teaspoon dried oregano
2 teaspoons minced garlic (about 2 small cloves)
2 tablespoons chili powder
1 tablespoon cumin
1/4 teaspoon cayenne pepper (more or less to taste)
1 28-ounce can crushed tomatoes in tomato puree
1 14.5 ounce can fire-roasted diced tomatoes (plain diced tomatoes work too)
1 15-ounce can kidney beans, drained and rinsed (or about 1 3/4 cups cooked beans)
1 15-ounce can black beans, drained and rinsed (or about 1 3/4 cups cooked beans)
2 cups shredded sharp cheddar cheese (8 ounces)
Optional toppings such as: sour cream (Greek yogurt, chopped avocado, cilantro leaves, fresh tomato, and/or chopped scallions)

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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  • Cut the spaghetti squash in half lengthwise, spray the inside with cooking spray and sprinkle with salt and pepper.
  • Let the squash cool for about 10 minutes before scooping out the strands with a fork and placing them in a bowl.


10 BEST GROUND BEEF STUFFED SPAGHETTI SQUASH RECIPES | YUMMLY
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2016-07-11 Transfer scraped “spaghetti” to a colander and place in the sink or over a large bowl. In a separate large bowl, mix together chicken, green chiles, green onion, enchilada sauce, corn, 1/4 cup chopped cilantro, crema, and chile powder. Mix squash strands into sauce mixture, then divide filling in half and pour it back into squash …
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  • Drizzle both cut sides of spaghetti squash halves with olive oil, then season generously with salt and pepper.
  • Place cut side down on lined baking sheet and roast for 35 minutes, or until fork tender. Remove from oven and let rest until cool enough to handle.
  • Use a fork to scrape up the insides of squash, leaving at least 1/2-inch space around bottom and sides. Transfer scraped “spaghetti” to a colander and place in the sink or over a large bowl.


20 SPECTACULAR SPAGHETTI SQUASH RECIPES | EAT THIS NOT THAT

From eatthis.com
Author Cassandra Talmadge
Published 2017-01-15
Estimated Reading Time 5 mins
  • LEMON AND HERB SPAGHETTI SQUASH WITH ROASTED SHRIMP. Nutrition (per 2 cup serving ): 235 calories, 10.4 g fat (4.2 g saturated), 203 mg sodium, 25.7 g carbs, 4.3 g fiber, 9 g sugar, 9.7 g protein.
  • PULLED BBQ SPAGHETTI SQUASH SLIDERS. Nutrition (per sandwich): 243 calories, 9.9 g fat (1.6 g saturated), 432 mg sodium, 34 g carbs, 2 g fiber, 4 g sugar, 6 g protein (calculated with whole wheat rolls)
  • SPAGHETTI SQUASH BURRITO BOWL. Nutrition (per 1 cup serving): 177 calories, 2 g fat (0 g saturated), 208 mg sodium, 35.2 g carbs,5. 3 g fiber, 1.7 g sugar, 8.3 g protein.
  • THREE CHEESE CHICKEN AND BROCCOLI SPAGHETTI SQUASH BAKE. Nutrition (per 1 cup serving): 230 calories, 13.6 g fat (7.7 g saturated), 266 mg sodium, 10 g carbs, 1 g fiber, 2.5 g sugar, 18.2 g protein.
  • CHILI STUFFED SPAGHETTI SQUASH. Nutrition (per 1 cup serving): 231 calories, 11.6 g fat (5.3 g saturated), 666 mg sodium, 23 g carbs, 7 g fiber, 1.8 g sugar, 13 g protein.
  • BAKED EGGS IN SPAGHETTI SQUASH NESTS. Nutrition (per nest, yields 6): 152 calories, 8 g fat, 353 mg sodium, 10 g carbs, 1 g fiber, 1 g sugar, 10 g protein.
  • PESTO SPAGHETTI SQUASH WITH ROASTED TOMATOES. Nutrition (per 1 cup serving): 140 calories, 8 g fat (1.8 g saturated), 124 mg sodium, 15.9 g carbs, 1.3 g fiber, 1 g sugar, 4.4 g protein.
  • SPAGHETTI SQUASH BAKED MAC AND CHEESE. Nutrition (per 1 cup serving): 160 calories, 8 g fat (3 g saturated), 340 mg sodium, 15 g carbs, 2 g fiber, 2 g sugar, 9 g protein.
  • BACON SPAGHETTI SQUASH FRITTERS. Nutrition (per fritter, yields 6): 220 calories, 15 g fat (4.7 g saturated), 484 mg sodium, 10 g carbs, 1 g fiber, 0 g sugar, 12 g protein.
  • SPAGHETTI SQUASH CHOW MEIN. Nutrition (per 1 cup serving): 118 calories, 4.4 g fat (<1 g saturated), 262 mg sodium, 19 g carbs, 3 g fiber, 2.1 g sugar, 2 g protein.


19 VEGAN SPAGHETTI SQUASH RECIPES TO MAKE TONIGHT

From diys.com
Estimated Reading Time 8 mins
  • Chili-Stuffed Spaghetti Squash Bowls. We are loving this two-bean veggie chili and we’re loving its presentation even more. Served inside a tender spaghetti squash, this dinner becomes the best accompaniment to a fall night with the family.
  • Thai Stuffed Spaghetti Squash. This is everything you love about a tasty, flavor-packed Thai dish but with all the nutrients you need and want to feel good about eating it.
  • BBQ Spaghetti Squash Pizza. Who doesn’t love a good piece of novelty pizza? And BBQ has been such a popular way to dress your slices. With this recipe, you get the flavors you love but without any shame.
  • Spaghetti Squash Lasagna. Yes, you can even create a lasagna from your squash – and we’re in love with the idea. What’s even more amazing about this dish is the tofu ricotta that’s used in between the delicious layers making it completely vegan and great for those with restrictive diets – whether by choice or need!
  • Mediterranean Spaghetti Squash Bowls. You really can turn your spaghetti squash bowls into the foundation for any of your favorite dishes or flavors. We’ve had Thai and Italian, and now we have Mediterranean to become inspired by.
  • Mushroom Bolognese Spaghetti Squash Casserole. This is everything you love about bolognese but without any of the bolognese. It’s perfect for family meals and works well as an ahead-of-time type of meal prep.
  • Creamy Pesto Spaghetti Squash Bake. If you are a fan of pesto, then we have a real treat for you. And even though the word “creamy” is attached to this recipe you need not to worry.
  • Spaghetti Squash with Vegan Tomato Basil Cream Sauce. This is the one you need. This is the one you want. This is the one that will hit the spot then you need a big bowl of spaghetti and can’t stray from your diet.
  • Spinach Artichoke Pesto Spaghetti Squash Bowls. We’re loving this cheesy goodness. It’s like having spinach dip right inside your tender squash bowl! Of course, you will need to use dairy-free cheese to keep it vegan but it’s also an easy dish to add chicken to or extra veggies.
  • Lentil Bolognese with Spaghetti Squash. Here’s another take on classic bolognese that our vegan friends and family members can get on board with. It’s also just a healthier version of the one we all know and love.


GREEN CHILI CHICKEN SPAGHETTI SQUASH RECIPE - WHITNEYBOND.COM
2017-10-12 How To Make Green Chili Chicken Spaghetti Squash. Preheat the oven to 400° F. Slice the spaghetti squash in half, remove the seeds and brush the inside with olive oil. In a small bowl, combine the chili powder, cumin, salt and pepper. Sprinkle 1 tsp of this mixture on each half of spaghetti squash…
From whitneybond.com
5/5 (1)
Total Time 1 hr 15 mins
Category Main Course
Calories 835 per serving


KETO CHEESY CHILI SPAGHETTI SQUASH CASSEROLE - I BREATHE I ...
2013-12-11 For the chili: In a medium saucepan brown the ground meat seasoned with salt and pepper. Pour off any extra fat and discard. Add the rest of the chili ingredients and simmer for about …
From ibreatheimhungry.com
4.8/5 (20)
Calories 284 per serving
Servings 8


CINCINNATI CHILI STUFFED SPAGHETTI SQUASH
2015-10-19 Slice the spaghetti squash lengthwise and rub a drizzle of oil all over the cut side of the squash halves and sprinkle with salt and pepper. Place cut side down on a baking sheet and bake about 30 to 45 minutes, or until the squash is just tender enough to scrape into strands. Remove from the oven and scrape the squash into strands, leave in the squash …
From halfbakedharvest.com
4.2/5 (16)
Total Time 3 hrs 20 mins
Category Main Course
Calories 318 per serving
  • 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.
  • Stir everything to combine. Simmer, covered for at least 3 hours or up to all day over low heat. The longer the better.
  • Slice the spaghetti squash lengthwise and rub a drizzle of oil all over the cut side of the squash halves and sprinkle with salt and pepper. Place cut side down on a baking sheet and bake about 30 to 45 minutes, or until the squash is just tender enough to scrape into strands. Remove from the oven and scrape the squash into strands, leave in the squash "bowls".


CHILI STUFFED SPAGHETTI SQUASH | RECIPE | RECIPES, FOOD ...
More information. Roasted spaghetti squash stuffed with chili and cheese! Recipe from Tastes Better From Scratch. Find this Pin and more on Tastes Better From Scratch by Lauren Allen {Tastes Better From Scratch}. Ingredients. Produce. 1 Spaghetti squash, medium. Canned Goods. 3 cups Your favorite homemade chili.
From pinterest.com
5/5 (3)
Total Time 1 hr 5 mins
Servings 2


CHILI STUFFED SPAGHETTI SQUASH • ONE LOVELY LIFE
2017-03-13 Notes on the recipe: Cooking Spaghetti Squash: Honestly, the easiest way is to cut in half, scrape out the seeds and put it cut side down in a microwave-safe dish with 1 cup of water.Microwave 10-12 minutes, or until tender, then scrape the inside with a fork to create that signature “noodle” effect.
From onelovelylife.com
5/5 (1)
Estimated Reading Time 3 mins
Servings 4


CHORIZO-STUFFED SPAGHETTI SQUASH RECIPE - RECIPES A TO Z
Chorizo-Stuffed Spaghetti Squash Recipe Directions. 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 ...
From recipesaz.com
Estimated Reading Time 1 min


CHILI-STUFFED SPAGHETTI SQUASH - EAT. DRINK. LOVE.
2019-10-20 Instructions. Preheat oven to 425 degrees F. Use 1 tablespoon of olive oil to brush the insides of the spaghetti squash. Season with salt and pepper. Place the squash flesh-side down on a foil-lined baking sheet and roast in the oven for 40 to 45 minutes until the squash is very tender.
From eat-drink-love.com
Servings 4
Total Time 1 hr 10 mins
Category Vegetarian/Vegan
Calories 533 per serving


CHILI STUFFED SPAGHETTI SQUASH | RECIPE | SQUASH RECIPES ...
Nov 13, 2016 - These easy cheesy Chili Stuffed Spaghetti Squash are 100% vegetarian and totally crave-worthy! This gluten-free dish can easily be made vegan and paleo too!
From pinterest.com
5/5 (2)
Total Time 1 hr
Servings 2


CHILI STUFFED SPAGHETTI SQUASH - TFRECIPES.COM
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... Recipe From justapinch.com. Provided by Jennifer H. Categories Casseroles. Time 1h5m. Number Of Ingredients: 15. Ingredients; 2 medium spaghetti squash : 1/2 lb ground ...
From tfrecipes.com


ENCHILADA-STUFFED BUTTERNUT SQUASH - MINIMALIST BAKER RECIPES
2021-10-25 Instructions. Heat oven to 425 F (218 C) and line a baking sheet with parchment paper. Use a sharp knife to carefully halve the butternut squash, then scoop out the seeds and strings and rub the flesh with oil and salt and pepper. Place the squash cut side down and roast for 35-45 minutes or until the skin is browned and flesh is tender (a ...
From minimalistbaker.com


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