Chili Stuffed Spaghetti Squash – These stuffed spaghetti squash boats are loaded with goodies. Add your favorite taco toppings for a delicious, low-carb dinner!
Being gluten free, we eat plenty of rice, so I’m always looking for other options for us for some variety. After enjoying some spaghetti squash with my favorite pasta sauce recently, I thought “hey! This would be perfect for haystacks!”
The final result was DELICIOUS. I’ve made it for lunches throughout the week and it re-heats like a dream. It’d be a great recipe to tuck away for a Whole30, or for when you need a break from holiday feasting.
Notes on the recipe:
Cooking Spaghetti Squash: Honestly, the easiest way is to cut in half, scrape out the seeds and put it cut side down in a microwave-safe dish with 1 cup of water. Microwave 10-12 minutes, or until tender, then scrape the inside with a fork to create that signature “noodle” effect.
Toppings: Use your favorite taco toppings. We love crisp lettuce, tomatoes, sliced avocado, cilantro, etc. I also really love my avocado ranch, which is a great vegan/paleo substitute for sour cream and lends a really great flavor. If you eat dairy, feel free to use shredded cheese or a dollop of sour cream if you like!
Serving Size: I generally don’t eat an entire half of a squash in a setting (like the picture). I scoop about 1 cup of spaghetti squash and then add my toppings from there. You do what works for you! (Especially if you’ve bought a small squash!)
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