Melty cheddar and tangy chili make this a squash for squash haters. Who can turn down chili and cheese?! Make it your own by adding any chili you want (perfect for leftovers!)
Ingredients
2small to medium spaghetti squash2-3 pounds each
2tablespoonsolive oildivided
1 1/2teaspoonskosher saltdivided + more to taste
1/8teaspoonfreshly ground pepper + more to taste
1cupdiced onionabout ½ medium onion
1cupdiced green pepperabout 1 medium pepper
1/2teaspoondried oregano
2teaspoonsminced garlicabout 2 small cloves
2tablespoonschili powder
1tablespooncumin
1/4teaspooncayenne peppermore or less to taste
128-ounce can crushed tomatoes in tomato puree
114.5 ounce can fire-roasted diced tomatoes (plain diced tomatoes work too)
115-ounce can kidney beans, drained and rinsed (or about 1 3/4 cups cooked beans)
115-ounce can black beans, drained and rinsed (or about 1 3/4 cups cooked beans)
Preheat oven to 375 degrees Fahrenheit. Line one large or two medium rimmed cookie sheets with parchment paper or foil.
Lop off the top of the spaghetti squash and cut it in half lengthwise. With a spoon, scrape out the seeds. Brush the cut side of each half with 1 tablespoon olive oil. Dust with 1/2 teaspoon salt and 1/8 teaspoon pepper. Place cut-side down on cookie sheet(s) and bake until tender and the squash can easily be pierced with a fork, about 40 minutes. You can also microwave the spaghetti squash if you need dinner on the table faster. Here's how to cook spaghetti squash in the microwave, along with full instructions on prepping and cooking it both ways.
While the spaghetti squash cooks, make the chili. Drizzle 1 tablespoon olive oil into a large saucepan over medium heat. Add the onions, green peppers, and oregano and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic, chili powder, cumin, and cayenne and cook, stirring constantly, for one minute. Add the tomatoes and beans and stir to combine. Cook until it starts to bubble (be careful, it may splatter because it's so thick) then reduce heat to medium-low and cover. Cook, stirring occasionally, for another 10 minutes, until heated through. Set aside.
When spaghetti squash are done cooking, flip them over. Sprinkle 1/4 cup of the cheese in the bottom of each half. Fill to the top with chili and top each with remaining cheese. Return to oven and bake until cheese is melted and bubbly, 20-25 minutes.
Serve with assorted toppings.
Notes
Because spaghetti squash can vary in size, I wrote this recipe so that there will probably be more chili than you can use. Refrigerate or freeze the leftovers for a quick lunch or to top nachos or baked potatoes some other time!
Meat Option:
Use a meaty chili (any chili will do!)
Vegan Option:
Leave off the cheese and other dairy products (or sub vegan products).