Chili Cheese Stuffed Spaghetti Squash

This recipe is the direct antithesis of “fancy” – which, other than the fact that it’s just plain delicious – is why it’s so awesome. It’s the perfect way to celebrate and enjoy seasonal produce without having to get all fussy and stuff. Chili! And cheese! Hellooo, my pretties.

Chili Cheese Stuffed Spaghetti Squash - Melty cheddar and tangy chili make this a squash for squash haters. Who can turn down chili and cheese?! Make it your own by using any chili you want (perfect for leftovers!)

Okay, so they are squash, so they’re actually not the prettiest things in the world. I mean, can anything called “squash” be pretty? But no matter! I promise you – you won’t care in the slightest.

I’m totally in love with this recipe. It might be the easiest way ever to convert professed squash haters. Spaghetti squash is already a great gateway squash. As long as you don’t go into things expecting an exact replica of pasta, you’re likely to be pleasantly surprised. Firm, almost crunchy strands without that “squashy” taste. It’s pretty great.

With Chili Cheese Stuffed Spaghetti Squash, the squash sort of stands in for a bread bowl. Except less carbs. You just roast spaghetti squash halves then fill with chili and cheese, then bake again until melty perfection. That’s pretty much the deal.

Chili Cheese Stuffed Spaghetti Squash - Melty cheddar and tangy chili make this a squash for squash haters. Who can turn down chili and cheese?! Make it your own by using any chili you want (perfect for leftovers!)

As you eat your cheesy chili, you scrape strands of the delicious squash into each forkful. It’s a good thing.

Chili Cheese Stuffed Spaghetti Squash - Melty cheddar and tangy chili make this a squash for squash haters. Who can turn down chili and cheese?! Make it your own by using any chili you want (perfect for leftovers!)

So here’s another cool thing about this dish. I provide a quick and easy chili recipe here, but really, you can use any chili you want. I’ve made it with this Black Bean Pumpkin Chili, for instance, and it was wonderful, though a little strange to eat squash within a squash. Dinner Inception, my guy called it.

So make your favorite chili to stuff in there. Or make use of chili leftovers. Or use canned chili! I won’t tell. Or. Or! Make up a meaty version and a non-meaty version. The individual serving component makes it perfect for doing the One Dish Two Ways thing.

Chili Cheese Stuffed Spaghetti Squash - Melty cheddar and tangy chili make this a squash for squash haters. Who can turn down chili and cheese?! Make it your own by using any chili you want (perfect for leftovers!)
Nope, fancy-pants it’s not. And that’s just the way we like it.

Make-Ahead Tips

These can be assembled up to the point of baking, then refrigerated for up to 24 hours. Just remove from the fridge and bake! You just might need to cook them for a little longer to heat them all the way through. You can also make each component separately beforehand and then quickly assemble and bake for a faster weeknight dinner.

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