CHILI CHEESE STUFFED SPAGHETTI SQUASH

Chili Cheese Stuffed Spaghetti Squash image

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!)

Provided by Kare for Kitchen Treaty

Time 1h30m

Number Of Ingredients 17

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Ingredients

2 small to medium spaghetti squash (2-3 pounds each)
2 tablespoons olive oil (divided)
1 1/2 teaspoons kosher salt (divided + more to taste)
1/8 teaspoon freshly ground pepper + more to taste
1 cup diced onion (about ½ medium onion)
1 cup diced green pepper (about 1 medium pepper)
1/2 teaspoon dried oregano
2 teaspoons minced garlic (about 2 small cloves)
2 tablespoons chili powder
1 tablespoon cumin
1/4 teaspoon cayenne pepper (more or less to taste)
1 28-ounce can crushed tomatoes in tomato puree
1 14.5 ounce can fire-roasted diced tomatoes (plain diced tomatoes work too)
1 15-ounce can kidney beans, drained and rinsed (or about 1 3/4 cups cooked beans)
1 15-ounce can black beans, drained and rinsed (or about 1 3/4 cups cooked beans)
2 cups shredded sharp cheddar cheese (8 ounces)
Optional toppings such as: sour cream (Greek yogurt, chopped avocado, cilantro leaves, fresh tomato, and/or chopped scallions)

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.