Chili Stuffed Spaghetti Squash recipe from Tastes Better From Scratch
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5 from 1 vote

Chili Stuffed Spaghetti Squash

A healthy spaghetti squash recipe that is easy, low carb, and that tastes like comfort food.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American
Servings: 2
Calories: 286kcal
Author: Lauren Allen


  • 1 medium spaghetti squash
  • olive oil , to taste
  • 3 cups of your favorite homemade chili
  • 2/3 cup freshly shredded cheddar cheese
  • Additional squash 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!


Calories: 286kcal | Carbohydrates: 30g | Protein: 14g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 1336mg | Potassium: 934mg | Fiber: 11g | Sugar: 3g | Vitamin A: 865IU | Vitamin C: 4.4mg | Calcium: 120mg | Iron: 8.8mg