Easy Cheesy Chili Stuffed Spaghetti Squash Food

CHILI CHEESE STUFFED SPAGHETTI SQUASH RECIPE

Steps:

• Roast spaghetti squash. (I roasted it in the crock pot on high for 3 hours). Slice in half lengthwise. Set aside.
• Preheat oven to 350°F.
• Cook ground meat with onion and garlic in large skillet over medium heat; pour off drippings.
• Add tomatoes, chili powder, salt, paprika, oregano, cumin, and red pepper (if using); simmer 5 minutes, stirring occasionally.
• Scrape out squash flesh and mix with meat mixture.
• Spoon meat mixture into each squash half just below halfway mark. Sprinkle with about 3 tablespoons cheese; repeat layers. Layer remaining meat and cheese into small casserole dish.
• Cover loosely with foil; bake in preheated 350 °F oven 25 minutes. Uncover and cook 5 minutes more or until cheese is melted.
• Remove from oven and allow to cool 5 minutes before serving.

CHILI CHEESE STUFFED SPAGHETTI SQUASH

Steps:

• 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.

STUFFED SPAGHETTI SQUASH

Steps:

• Preheat oven to 350
• Cut squash in half lengthwise and scoop out and discard the seeds.
• Place the squash inside-up on a baking pan and pour the water into the pan.
• Rub the margarine and seasoning into the squash halves.
• Mix the jicama, carrots, green onion, and tomatoes and fill the halves evenly.
• Cook until tender, about 30 minutes.
• Once tender, place on top rack and grill for 5 minutes.
• Remove from oven and put shredded mozzarella on top.
• Cut each half, scoop out the goodies and enjoy!

STUFFED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Brush the inside of the spaghetti squash with 1 tablespoon olive oil and place cut-side down on a baking sheet.
• Bake in the preheated oven on the middle rack until squash is easily pierced with a fork, about 25 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add bell pepper. Cook and stir until softened, about 3 minutes. Stir in tomatoes and basil, cover, and cook, stirring occasionally, until soft, about 10 minutes.
• Remove spaghetti squash from oven, cool slightly, and shred the cooked squash into spaghetti-like strands. Place strands in a bowl. Add bell pepper mixture, goat cheese, salt, and black pepper and mix until well combined. Spoon mixture back into the squash halves. Sprinkle with breadcrumbs and butter cubes.
• Bake in the preheated oven until filling is bubbly and bread crumbs are browned, about 15 minutes.

EASY SPAGHETTI SQUASH SPAGHETTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down.
• Bake in the preheated oven until easily pierced with a knife, about 40 minutes. Cool squash for 10 minutes.
• Shred the inside of the squash with a fork and transfer to a bowl. Add olive oil, salt, and pepper to shredded squash and toss to coat. Serve with Parmesan cheese.