Chili-Stuffed Spaghetti Squash
Chili-Stuffed Spaghetti Squash requires approximately 1 hour and 10 minutes from start to finish. This recipe serves 4 and costs $4.6 per serving. This main course has 574 calories, 23g of protein, and 32g of fat per serving. 154 people were glad they tried this recipe. It is brought to you by Eat Drink Love. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. If you have spaghetti squash, cilantro, colby jack cheese, and a few other ingredients on hand, you can make it. Overall, this recipe earns an awesome spoonacular score of 97%. Similar recipes include Chocolate chili stuffed spaghetti squash, Chili Cheese Stuffed Spaghetti Squash, and Spaghetti Squash Cincinnati Chili.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 50 minutes
Ingredients:
2 (15 oz.) cans vegetarian chili
2 tablespoons chopped cilantro
2 cups shredded marbled cheddar or colby jack cheese
1 green bell pepper, diced
2 tablespoons olive oil, divided
1 onion, diced
salt and pepper
2 small to medium sized spaghetti squash, halved lengthwise and seeds removed
Equipment:
oven
baking sheet
frying pan
bowl
Cooking instruction summary:
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.While the squash cooks, add the remaining tablespoon of olive oil to a large skillet and saute the diced onion and bell pepper over medium heat until tender, about 4 minutes. Add the chili to the pan and heat through.When the squash is cooked, turn them flesh-side up (they should look like long bowls), and use a fork to gently shred the insides of the squash, leaving about 1/4-inch intact. Divide the chili mixture amongst each half and then top with the shredded cheese. Return to the oven for 5 minutes or until the cheese is melted and bubbly around the edges. Garnish with cilantro, avocado, or green onion.
Step by step:
1. 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.
2. 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.While the squash cooks, add the remaining tablespoon of olive oil to a large skillet and saute the diced onion and bell pepper over medium heat until tender, about 4 minutes.
3. Add the chili to the pan and heat through.When the squash is cooked, turn them flesh-side up (they should look like long bowls), and use a fork to gently shred the insides of the squash, leaving about 1/4-inch intact. Divide the chili mixture amongst each half and then top with the shredded cheese. Return to the oven for 5 minutes or until the cheese is melted and bubbly around the edges.
4. Garnish with cilantro, avocado, or green onion.
Nutrition Information:
covered percent of daily need
