Chili-Stuffed Spaghetti Squash
I’m so excited to share this recipe today because it comes from my friend, Shawn from I Wash You Dry. See, Shawn just wrote the most amazing cookbook, Express Lane Cooking! She was so kind to send me a copy and I was thrilled to get it!
It’s such a great cookbook! As you might already be able to guess from the title, this cookbook is all about making dinners easy and has such a fun concept! Shawn takes 5 ingredients and shares three recipes you can make with those same 5 ingredients. There are 80 gorgeous and tasty recipes in this book. There were multiple recipes I bookmarked as I went through, but I kept going back to this chili-stuffed spaghetti squash!
Maybe it’s because fall is on its way, but this squash just looked so hearty and comforting! I love spaghetti squash. It’s filling without all the carbs! This chili-stuffed squash actually uses vegetarian chili. I used my favorite Amy’s brand, but if you have a great homemade chili recipe, it’s a great way to use leftovers! And of course, you can use meat chili too!
I made this last week and scooped the leftovers into containers and ate this for lunch multiple times. It always tasted good and my tummy was full and happy. This would be a great fall weeknight meal for everyone! Now if you will excuse me, I’m going to go make more recipes from this book. Be sure to scroll down to enter for your chance to win your own free copy of Express Lane Cooking!
Chili-Stuffed Spaghetti Squash
- 2 tablespoons olive oil, divided
- 2 small to medium sized spaghetti squash, halved lengthwise and seeds removed
- salt and pepper
- 1 onion, diced
- 1 green bell pepper, diced
- 2 (15 oz.) cans vegetarian chili
- 2 cups shredded marbled cheddar or colby jack cheese
- 2 tablespoons chopped cilantro
- Preheat oven to 425 degrees F. Use 1 tablespoon of olive oil to brush the insides of the spaghetti squash. Season with salt and pepper. Place the squash flesh-side down on a foil-lined baking sheet and roast in the oven for 40 to 45 minutes until the squash is very tender.
- While the squash cooks, add the remaining tablespoon of olive oil to a large skillet and saute the diced onion and bell pepper over medium heat until tender, about 4 minutes. Add the chili to the pan and heat through.
- When the squash is cooked, turn them flesh-side up (they should look like long bowls), and use a fork to gently shred the insides of the squash, leaving about 1/4-inch intact. Divide the chili mixture amongst each half and then top with the shredded cheese. Return to the oven for 5 minutes or until the cheese is melted and bubbly around the edges. Garnish with cilantro, avocado, or green onion.
Recipe from Express Lane CookingAll images and text ©
Shawn is going to give away an extra copy of her book to one lucky reader! In order to enter, just leave a comment telling me your favorite quick and easy dish!
– One entry per person
– Giveaway ends at 11:59pm on Friday, August 21st
– Winner has 48 hours to respond, otherwise a new winner will be chosen.
– Open to US Residents only