Chili Cheese Stuffed Spaghetti Squash

completed chili stuffed spaghetti squash in a white plate

5 from 27 votes

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.

Prep Time2

Cook Time53

Total Time54

Course: Dinner, Entree, Lunch, Main Course

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 256kcal

Author: Toni Okamoto

Equipment

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.

Nutrition