I’m waiting and waiting for the weather to cool down in Saint Louis. The humidity here is killing me! I’ve already started making all sorts of pumpkin dishes and fall comfort food meals…I guess it’s my way of trying to wish Fall upon us sooner. 🙂
This Chili Stuffed Spaghetti Squash is comfort food at it’s finest! I LOVE stuffed spaghett squash. I could eat this Tex Mex Spaghetti Squash everyday! But this chili version is perfect for cooler nights when I want something warm and comforting without all the calories. It’s unbelievably easy to make, especially if you use canned chili, or some yummy freezer homemade chili (I like to make a big batch of my favorite chili and freeze half of it for meals like this!)
- 1 medium spaghetti squash
- extra virgin olive oil, to taste
- 3 cups of your favorite homemade chili
- 2/3 cup grated cheddar cheese
- Additional topping ideas: cilantro, sour cream (or Greek yogurt), chives, tomatoes, avocados
- Preheat oven to 375 degrees F. Slice off the stem of the squash. Starting at the top of the squash, slice the squash lengthwise, to create two long halves. Remove the seeds and gunk. Brush some olive oil onto the squash and sprinkle with salt and pepper. Place squash halves cut side down on the baking sheet and roast for 40-50 minutes, depending on how large your squash is. Check on it around 35 minutes of baking time--it's ready when it is tender and easy to scrape the strands with a fork.
- While the squash is roasting, prepare the chili.
- Remove squash from the oven and use hot pads to flip them over. Fill each with chili. Top with shredded cheese, cilantro and any other yummy toppings. Enjoy!