Description
Enjoy a hearty and satisfying Chili-Stuffed Spaghetti Squash. This low-carb comfort food is a healthy twist on a classic, perfect for a cozy meal.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 pound ground turkey or beef
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet.
- Roast for 40-50 minutes, or until tender when pierced with a fork.
- While the squash is roasting, brown the ground meat in a large skillet over medium-high heat. Drain any excess fat.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the kidney beans, black beans, diced tomatoes, tomato sauce, chili powder, cumin, and smoked paprika.
- Season with salt and pepper to taste.
- Bring the chili to a simmer, then reduce heat and cook for 15-20 minutes, allowing the flavors to meld.
- Once the spaghetti squash is tender, carefully shred the strands with a fork.
- Spoon the chili mixture evenly into the spaghetti squash halves.
- Top with your favorite optional toppings.
- Serve hot and enjoy!
Notes
- For a spicier chili, add a pinch of cayenne pepper or a diced jalapeño.
- This recipe is easily customizable with your favorite vegetables or beans.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: Approximately 400-450 (will vary based on meat and toppings)
- Sugar: Approximately 10-15g
- Sodium: Approximately 600-800mg (will vary based on canned goods and added salt)
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 5-7g
- Unsaturated Fat: Approximately 10-13g
- Trans Fat: 0g
- Carbohydrates: Approximately 30-40g
- Fiber: Approximately 10-15g
- Protein: Approximately 30-35g
- Cholesterol: Approximately 80-100mg