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Take your usual roasted Spaghetti Squash to new heights by stuffing it with a scrumptious ‘cheesy’ plant-based chili! This chili cheese stuffed spaghetti squash is a low-carb, gluten-free, vegan pasta option that requires minimal effort but tastes like a million bucks.
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Table of Contents
Why You’ll Love this Chili Cheese Stuffed Spaghetti Squash!
Roasted Spaghetti Squash is my go-to when I need an easy pasta fix but do not want to add calories and carbs intake. It is quite easy to make too! Just roast it in the oven and scrape the tender flesh with a fork. Then, you can top it with whatever you fancy.
To keep this dinner quick and easy, it was a no brainer to use Blount’s plant-based Chili! Adding a mere three minutes to get the ‘cheesy’ chili stuffing done is beyond worth it. It is absolutely delicious as it is, but garnished with avocado, green onions, vegan sour cream, and cilantro, it is heaven on a plate!
What is Blount’s Family Kitchen Plant-Based Chili?
Blount’s Family Kitchen provides single-serve comfort meals crafted with the highest-quality ingredients and blended with tradition and innovation that can be enjoyed in a jiffy. I was so stoked to try their Plant-Based Chili and it did not disappoint! It is delicious, flavorful, and so easy to prepare: ready in just 3 minutes using your microwave. Containing 17 grams of protein per serving, it is a hearty and satisfying choice for those who are constantly craving homestyle food but are always on the go! So if you are looking for convenient, high-quality food but don’t have time to make it from scratch, visit any Sprouts location or find a store near you to go grab some!
Ingredients You’ll Need
To make vegan Chili Cheese Stuffed Spaghetti Squash, you only need three main ingredients. The rest are optional and can be customized to your liking.
- Spaghetti squash – Cut in half and de-seeded. It is a type of squash where the flesh can be scraped into ribbons or strands that resemble spaghetti noodles after cooking, thus the name! A small squash should be good for a hearty lunch or dinner for two people.
- Blount’s Family Kitchen Plant-Based Chili – Each bowl is packed with pinto beans, plant-based crumbles, mixed bell peppers, and onions, all simmered in a flavorful blend of tomatoes and spices.
- Vegan cheese – You can use cheddar, parmesan, or mozzarella for this recipe.
- Optional Ingredients for garnishing – Avocado, fresh cilantro, green onion, and vegan sour cream.
How to Make this Quick and Delicious Chili
The steps in making this recipe are very straightforward. While, it will take almost an hour to get it on your table, the oven does most of the work for you. You can spend less time actively cooking! And since spaghetti squash can be stored in the fridge for 5 days, you can make it ahead of time and get this dish on the table in 10 minutes max!
Preparations:
- Preheat the oven to 350 degrees F.
- Line a small baking sheet with aluminum foil.
- Slice the squash in halves lengthwise and scoop out the seeds.
Steps:
- Cook the Spaghetti Squash. Place the squash halves cut-side down on the prepared baking sheet. Bake for around 50 minutes or until the flesh is tender enough to run a fork through and create spaghetti-like strands. Fluff the strands up and set them aside.
- Prepare the Blount’s Family Kitchen Plant-Based Chili according to the package instructions. Add the vegan cheese halfway through and mix until well distributed. Continue heating with the time left on the instructions. Once done, scoop the ‘cheesy’ chili on top of your Spaghetti Squash.
- Garnish with green onion, avocado, cilantro, and vegan sour cream if you are using them. Enjoy!
Toni’s Tips
- Cooking time varies: The cooking time will depend on the size of the squash and the type of oven you are using. So, make the necessary adjustment as you see fit.
- Roast cut-side down: I recommend roasting the squash with its cut-side down always. It gives the edges nicely caramelized, golden edges. Also, it prevents moisture from pooling in the middle, and the squash will hold its shape better.
- Do not overcook your squash: or the strands will be too mushy. A perfectly roasted spaghetti squash should have tender strands that still hold their shape and have a bit of bite into them.
- Do not throw away your squash seeds! Find a great recipe to turn them into roasted, crunchy squash seeds instead, similar to this roasted pumpkin seeds recipe.
FAQs
Absolutely! It is rich in fiber, beta-carotene, and vitamins. With a low-calorie count, this squash is a healthy option for those who are on a low-carb diet. It contains lots of antioxidants that help reduce cell damage and prevent oxidative stress.
Spaghetti squash has a stringy texture that makes it a perfect stand-in for pasta, unlike other types of squash that turn soft and creamy when cooked.
Spaghetti squash has a very mild, almost neutral taste compared to other squash. Some may have a slightly nutty and sweet flavor that works well with other ingredients.
Storage Instructions
Fridge: Any leftovers can be stored in airtight containers in the fridge for up to 5 days.
Reheat: You can reheat using your microwave or oven.
More Tasty Butternut Squash Recipes
Vegan Dinners
Butternut Squash Mac and Cheese
Vegan Dinners
Curried Roasted Butternut Squash
Vegan Lunches
Thai Butternut Squash Soup
Vegan Side Dishes
Easy Butternut Squash Salad
If you tried this chili cheese stuffed spaghetti squash recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Photos by Alfonso Revilla
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Chili Cheese Stuffed Spaghetti Squash
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Ingredients
- 1 small spaghetti squash halved lengthwise
- 1 package of Blount’s Family Kitchen Plant-Based Chili
- ¼ cup of vegan cheese
- green onion chopped – for garnish (optional)
- avocado diced – for garnish (optional)
- fresh cilantro minced – for garnish (optional)
- vegan sour cream for garnish (optional)
Instructions
- Preheat the oven to 350 degrees F. Remove the seeds from the spaghetti squash and place both pieces face-down on an aluminum foil-lined baking sheet.
- Bake for 50 minutes, or until it’s tender (you should be able to scrape the sides with a fork easily). Fluff the spaghetti squash with a fork.
- Cook the Blount’s Family Kitchen Plant-Based Chili according to the package instructions, stirring vegan cheese in halfway through. Add to the top of the roasted spaghetti squash.
- Garnish with green onion, avocado, cilantro, and vegan sour cream, if using.
- Enjoy!
Notes
- Cooking time varies: The cooking time will depend on the size of the squash and the type of oven you are using. So, make the necessary adjustment as you see fit.
- Roast cut-side down: I recommend roasting the squash with its cut-side down always. It gives the edges nicely caramelized, golden edges. Also, it prevents moisture from pooling in the middle, and the squash will hold its shape better.
- Do not overcook your squash: or the strands will be too mushy. A perfectly roasted spaghetti squash should have tender strands that still hold their shape and have a bit of bite into them.
- Do not throw away your squash seeds! Find a great recipe to turn them into roasted, crunchy squash seeds instead, similar to this roasted pumpkin seeds recipe.
