Chili mac stuffed spaghetti squash
Healthy and delicious comfort food at it's finest!
Servings: 4 people
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.