Take your usual roasted Spaghetti Squash to new heights by stuffing it with a scrumptious 'cheesy' plant-based chili! It is a low-carb, gluten-free, vegan pasta option that requires minimal effort but tastes like a million bucks.
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.