I’ve always loved experimenting with comfort food, but I also want my dishes to be healthy, satisfying, and full of flavor. That’s how I discovered this Chili Cheese Stuffed Spaghetti Squash recipe. The first time I tried it, I couldn’t believe how a humble squash could hold such a rich, hearty filling. The combination of tender spaghetti-like strands of squash with savory chili and gooey melted cheese is incredibly satisfying, and it’s a dish that makes everyone at the table smile.
You will love this recipe because it perfectly balances indulgence with nutrition. Unlike traditional pasta dishes, the spaghetti squash keeps it light while still giving you that cozy, comforting feel. The chili filling is packed with vegetables, spices, and beef, making each bite flavorful and hearty. Topped with melty cheese, it transforms into a dish that feels indulgent but is actually packed with wholesome ingredients.
This recipe is also versatile. You can make it for a weeknight dinner, a casual gathering, or even prepare it in advance and reheat it later. If you prefer a spicier kick, adjust the chili seasonings. If you want it milder, you can tone down the spices. You can also experiment with different types of cheese or add beans for extra protein. Its adaptability makes it a crowd-pleaser for all tastes.
Another great thing about this recipe is that it’s affordable. With simple, everyday ingredients like spaghetti squash, ground beef, vegetables, tomato paste, and cheese, you can create a meal that tastes like it belongs in a restaurant, without spending a fortune. This is a recipe that proves comfort food doesn’t have to be expensive.
Ingredients:
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1 medium spaghetti squash
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1 tablespoon olive oil
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 pound ground beef
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1 cup bell peppers, diced
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1 cup diced tomatoes (canned or fresh)
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2 tablespoons tomato paste
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1 teaspoon chili powder
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1/2 teaspoon smoked paprika
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1/2 teaspoon cumin
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Salt and pepper, to taste
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1 cup shredded cheddar cheese (or your favorite cheese)
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Fresh parsley or cilantro, for garnish
How to Prepare Chili Cheese Stuffed Spaghetti Squash
Preparing Chili Cheese Stuffed Spaghetti Squash is easier than it looks, and the step-by-step process ensures that every bite is flavorful and satisfying. I always start by selecting a medium-sized spaghetti squash, as it provides just the right amount of strands to hold the hearty chili filling.
Step-by-Step Instructions:
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Preheat the oven to 400°F (200°C). While it’s heating, prepare your squash by washing it thoroughly and slicing it in half lengthwise. Use a spoon to scoop out all the seeds and stringy bits from the center.
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Drizzle olive oil over the cut sides of the squash and season lightly with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 35-40 minutes, or until the flesh becomes tender and can be shredded easily with a fork.
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While the squash is roasting, heat a large skillet over medium heat. Add a tablespoon of olive oil, followed by the chopped onions and garlic. Sauté for 3-4 minutes, until the onions are translucent and fragrant.
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Add the ground beef to the skillet, breaking it apart with a spatula. Cook for 6-7 minutes, until the beef is browned and cooked through. Make sure to stir occasionally to prevent sticking.
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Incorporate the vegetables by adding diced bell peppers and tomatoes. Cook for another 5 minutes, allowing the vegetables to soften and release their natural juices.
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Season the mixture with chili powder, smoked paprika, cumin, salt, and pepper. Stir in the tomato paste and cook for an additional 2-3 minutes, ensuring the flavors blend together evenly. Adjust the seasoning according to your taste.
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Once the squash is tender, use a fork to scrape the flesh into spaghetti-like strands, leaving the shell intact to serve as a natural bowl.
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Fill the squash halves with the prepared chili mixture. Be generous, ensuring the squash strands are well-coated with the rich filling.
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Top each half with shredded cheddar cheese. Place the stuffed squash back into the oven for 5-7 minutes, or until the cheese is melted and slightly golden.
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Garnish with fresh parsley or cilantro before serving. The vibrant colors make the dish visually appealing, while the combination of flavors makes it irresistible.
This recipe is quick and easy once you get the hang of it, taking about 50 minutes from start to finish. It’s also highly customizable—you can swap vegetables, experiment with different cheeses, or add beans for extra protein.
It’s no wonder this dish is popular with many people. It combines comfort, nutrition, and versatility in one satisfying meal. Whether served for a family dinner, meal prep, or a casual gathering, it’s sure to become a staple in your kitchen.
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Chili Cheese Stuffed Spaghetti Squash
This Chili Cheese Stuffed Spaghetti Squash combines tender roasted spaghetti squash with a hearty beef and vegetable chili filling, topped with melted cheese. It’s a comforting, nutritious, and versatile dish perfect for weeknight dinners, casual gatherings, or meal prep.
- Total Time: 1 hour 5 minutes
- Yield: 4 1x
Ingredients
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 cup bell peppers, diced
- 1 cup diced tomatoes (canned or fresh)
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (or your preferred cheese)
- Fresh parsley or cilantro, for garnish
Instructions
- Preheat oven to 400°F (200°C). Wash the squash, slice it in half lengthwise, and scoop out seeds.
- Drizzle olive oil over the squash, season with salt and pepper, and place cut-side down on a parchment-lined baking sheet. Roast for 35–40 minutes until tender.
- While squash roasts, heat olive oil in a skillet over medium heat. Sauté onions and garlic for 3–4 minutes until translucent.
- Add ground beef, cook for 6–7 minutes until browned, breaking it apart with a spatula.
- Add diced bell peppers and tomatoes, cooking for 5 minutes until softened.
- Stir in chili powder, smoked paprika, cumin, tomato paste, salt, and pepper. Cook for 2–3 minutes to blend flavors.
- Remove squash from oven, scrape the flesh into spaghetti-like strands, keeping shells intact.
- Fill each squash half with the chili mixture, ensuring even coverage.
- Top with shredded cheese and bake for an additional 5–7 minutes until cheese melts and turns golden.
- Garnish with fresh parsley or cilantro and serve warm.
Notes
For a spicier dish, increase chili powder or add cayenne pepper.
Cheese can be substituted with mozzarella or a blend of your choice.
Make it vegetarian by replacing ground beef with beans, lentils, or plant-based meat.
- Prep Time: 15
- Cook Time: 50
FAQs – Chili Cheese Stuffed Spaghetti Squash
1. Can I make this recipe ahead of time?
Yes, you can prepare the chili filling in advance and store it in the refrigerator for up to 3 days. Assemble and bake the squash just before serving to maintain the best texture and flavor.
2. Can I use a different type of cheese?
Absolutely. Cheddar works well, but you can also use mozzarella, Monterey Jack, or a blend of your favorite cheeses. Choose one that melts easily for a gooey topping.
3. Can I make this recipe vegetarian?
Yes. Replace the ground beef with plant-based meat alternatives, lentils, or beans. The chili seasoning still provides a rich, savory flavor without meat.
4. How do I store leftovers?
Store any leftover stuffed squash in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
5. Can I freeze it?
You can freeze the chili filling separately for up to 2 months. Freeze the squash halves after baking for best results, then reheat and add cheese when serving.
6. How spicy is this dish?
The spice level is mild by default, but you can adjust chili powder or add a pinch of cayenne pepper to increase heat. It’s very flexible for different palates.
7. Can I cook the squash in the microwave instead of the oven?
Yes. Pierce the squash with a fork, microwave on high for 10-12 minutes until tender, then scrape the flesh into strands. The flavor may be slightly less roasted but still delicious.