5 from 1 vote
Chili Stuffed Spaghetti Squash recipe from Tastes Better From Scratch
Chili Stuffed Spaghetti Squash
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins

A healthy spaghetti squash recipe that is easy, low carb, and that tastes like comfort food.

Course: Main Course
Cuisine: American
Unit: cup, medium
Servings: 2
Calories: 286 kcal
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
  1. Preheat oven to 375 degrees F. 

  2. 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. 

  3. Brush some olive oil onto the squash and sprinkle with salt and pepper. 

  4. 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.

  5. While the squash is roasting, prepare the chili. 
  6. 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!
Nutrition Facts
Chili Stuffed Spaghetti Squash
Amount Per Serving
Calories 286 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 6g 30%
Cholesterol 43mg 14%
Sodium 1336mg 56%
Potassium 934mg 27%
Total Carbohydrates 30g 10%
Dietary Fiber 11g 44%
Sugars 3g
Protein 14g 28%
Vitamin A 17.3%
Vitamin C 5.3%
Calcium 12%
Iron 48.8%
* Percent Daily Values are based on a 2000 calorie diet.