Name: Chili Stuffed Spaghetti Squash
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 medium spaghetti squash; 2 tbsp olive oil; 1 small onion, diced; 2 garlic cloves, minced; 1 bell pepper, diced; 1 lb ground beef, turkey, or chicken; 1 (14.5 oz) can diced tomatoes; 2 tbsp tomato paste; 1 (15 oz) can kidney beans or black beans, drained and rinsed; 1 tbsp chili powder; 1 tsp ground cumin; 1/2 tsp smoked paprika; Salt and pepper, to taste; 1/2 cup shredded cheddar or Monterey Jack cheese (optional); Fresh cilantro, sour cream, or avocado for garnish (optional)

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Chili Stuffed Spaghetti Squash is one of my favorite healthy comfort foods. I roast the squash until it’s tender, scrape the strands into noodles, and then fill them with hearty chili. It’s a lighter twist on a classic dish, but still full of flavor and satisfying enough to stand on its own.

Why You’ll Love This Recipe

I like this recipe because it combines the coziness of chili with the natural sweetness of spaghetti squash. It’s hearty but low in carbs, and I can load it with toppings like cheese, avocado, or sour cream for extra richness. I also love that the squash serves as its own bowl, which makes it fun to eat and easy to clean up afterward. Chili Stuffed Spaghetti Squash

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Spaghetti squash
Olive oil
Onion, diced
Garlic, minced
Bell pepper, diced
Ground beef, turkey, or chicken
Canned diced tomatoes
Tomato paste
Canned kidney beans (or black beans)
Chili powder
Ground cumin
Smoked paprika
Salt and pepper
Shredded cheddar or Monterey Jack cheese (optional, for topping)
Fresh cilantro, sour cream, or avocado (optional, for garnish)

Directions

I preheat the oven to 400°F and cut the spaghetti squash in half lengthwise.
I scoop out the seeds, drizzle the squash with olive oil, and season with salt and pepper.
I place the halves cut side down on a baking sheet and roast for 35–40 minutes, until tender.
While the squash bakes, I sauté onion, garlic, and bell pepper in a skillet until softened.
I add the ground meat, breaking it up as it cooks until browned.
I stir in diced tomatoes, tomato paste, beans, and spices, letting the chili simmer for 15–20 minutes.
Once the squash is done, I scrape the flesh into spaghetti-like strands with a fork but leave it in the shell.
I fill each squash half with chili, top with cheese if desired, and bake for another 5–10 minutes until melted.

Servings and timing

This recipe serves 4 people. It usually takes me about 15 minutes to prep and around 45–50 minutes total including roasting and baking time.

Variations

Sometimes I make it vegetarian by leaving out the meat and adding more beans or lentils. I also like using ground chicken for a lighter version or spicing things up with jalapeños or chipotle peppers in adobo. For a Tex-Mex twist, I sprinkle crushed tortilla chips on top before serving.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I scoop out the filling and squash strands into a baking dish, cover with foil, and warm in a 350°F oven until hot. The microwave also works for a quicker option, though the squash can get a little softer. Chili Stuffed Spaghetti Squash

FAQs

Can I cook the spaghetti squash in the microwave instead of the oven?

Yes, I sometimes microwave it cut side down in a dish with a little water for about 10–12 minutes, though the texture is slightly different than roasting.

Can I make the chili ahead of time?

Absolutely, I often prepare the chili a day in advance, then just roast the squash and assemble when I’m ready to serve.

What’s the best way to cut spaghetti squash safely?

I like microwaving the whole squash for 3–4 minutes to soften the skin, then carefully slicing it lengthwise with a sharp knife.

Can I freeze Chili Stuffed Spaghetti Squash?

I don’t usually freeze the whole squash halves, but the chili itself freezes very well for up to 3 months. I just reheat and stuff fresh roasted squash when needed.

How do I keep the squash from being watery?

After roasting, I let the squash sit cut side down on a paper towel for a few minutes to absorb excess moisture before filling.

Conclusion

Chili Stuffed Spaghetti Squash is a hearty, healthy, and fun meal that I love making when I want comfort food without feeling too heavy. The squash adds natural sweetness, the chili is rich and filling, and the toppings make each serving customizable. It’s a perfect recipe for busy weeknights, meal prep, or even casual entertaining.

Chili Stuffed Spaghetti Squash