This chili mac stuffed spaghetti squash is healthy comfort food at it’s finest. It has the flavors of chili mac and cheese but with the added benefit of it being lower carb, lower fat and high in protein.
This dish will take about 1 hour and 20 minutes but only because the spaghetti squash takes a little time to cook. If you have a instant pot, you can speed this time up by cooking on high pressure for about 8 minutes. You can also microwave spaghetti squash by splitting in half and scooping out the seeds then placing on a plate with some water underneath it. Cook for about 10-15 minutes or until the squash is tender.
This recipe can be made vegan by leaving out the cheese and meat, I actually eat this recipe vegan when I am eating plant based.
What you need to make chili mac stuffed spaghetti squash:
Serves 4 people
- 1 large spaghetti squash – cut in half, seeds removed and roasted in 425 F. oven for 1 hour.
- 1 – 14.5 ounce can diced tomatoes
- 1/4 cup onion – diced or 2 tablespoon dried onions
- 1 – 4 ounce can diced chilies
- 1/2 cup bell peppers
- 1/2 teaspoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt – plus more to taste
- 1 teaspoon chili powder
- 1/4 teaspoon cumin
- 1 tablespoon hot sauce – optional
- 1 – 14.5 ounce can red kidney beans
- 1/2 pound ground beef or ground turkey
- 1/2 cup cheddar cheese or any blend of grated cheese
Instructions
- Preheat oven to 425 F.
- Cut squash in half and scoop out the seeds.
- Roast for 1 hour or until spaghetti squash in soft and cooked through.
- Cook ground beef or turkey then set aside.
- In the same pan as you cooked the meat in, add diced tomatoes, onion, chilies, bell peppers, garlic powder, onion powder, salt, chili powder, cumin, hot sauce and red kidney beans and cook until they soften and blend together. About 4 minutes.
- Add ground beef or turkey and half of the cheese into the mixture and scoop out the spaghetti squash and add to the mixture too.
- Stir until everything is well combined.
- Spoon mixture back into the spaghetti squash shells, top with remaining cheese and bake for 15 minutes.
Here’s another stuffed spaghetti squash recipe you might love:
- Supreme Stuffed Spaghetti Squash RECIPE HERE
Chili mac stuffed spaghetti squash
Ingredients
- 1 large spaghetti squash – cut in half seeds removed and roasted in 425 F. oven for 1 hour.
- 1 – 14.5 ounce can diced tomatoes
- 1/4 cup onion – diced or 2 tablespoon dried onions
- 1 – 4 ounce can diced chilies
- 1/2 cup bell peppers
- 1/2 teaspoon garlic powder
- 1 tablespoons onion powder
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/4 teaspoon cumin
- 1 tablespoon hot sauce – optional
- 1 – 14.5 ounce can red kidney beans
- 1/2 pound ground beef or turkey – optional
- 1/2 cup cheddar cheese – shredded optional
Instructions
- Preheat oven to 425 F.
- Cut squash in half and scoop out the seeds.
- Roast for 1 hour or until spaghetti squash in soft and cooked through.
- Cook ground beef or turkey then set aside.
- In the same pan as you cooked the meat in, add diced tomatoes, onion, chilies, bell peppers, garlic powder, onion powder, salt, chili powder, cumin, hot sauce and red kidney beans and cook until they soften and blend together. About 4 minutes.
- Add ground beef or turkey and half of the cheese into the mixture and scoop out the spaghetti squash and add to the mixture too.
- Stir until everything is well combined.
- Spoon mixture back into the spaghetti squash shells, top with remaining cheese and bake for 15 minutes.