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Chili Stuffed Spaghetti Squash

Chili Stuffed Spaghetti Squash – These stuffed spaghetti squash boats are loaded with goodies. Add your favorite taco toppings for a delicious, low-carb dinner!

Chili Stuffed Spaghetti Squash - These stuffed spaghetti squash boats are loaded with goodies. Add your favorite taco toppings for a delicious, low-carb dinner!
My mom used to make a few dishes I really loved growing up (to clarify: she made LOTS of dishes that I loved, but a few I loved extra especially). Two were staples of the ’90’s: Hawaiian Haystacks and Mexican Haystacks. Basically, you start with a bed of rice, then add a sauce with ham (Hawaiian haystacks) or chili (Mexican haystacks), and pile them high with toppings.

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!”

Chili Stuffed Squash - A perfect paleo or vegan dinner you can top with your favorite taco toppings!
So, consider this a cleaned up version of my childhood favorite. Stuffed spaghetti squash loaded with homemade (or not) chili, some crisp lettuce and avocado (or avocado ranch!) and a few baby tomatoes. The flavor combination is fabulous, and I love that every part of the dish is bringing something nutritionally to the table.

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.

A cleaned up version of a childhood favorite - This chili stuffed squash is SO GOOD!

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.

If you’re not a microwave fan, I also LOVE roasting it (my preferred method), or you can even slow cook it!

Let’s talk chili: Use your favorite homemade or store-bought chili for this recipe. My favorites for this are this Classic Chili (paleo and Whole30 friendly) or this pumpkin chili (vegan).

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!)

Chili Stuffed Squash - a healthy, homemade dinner the whole family will love!

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A simple, delicious low-carb dinner - Chili Stuffed Squash!
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Chili Stuffed Spaghetti Squash


  • Yield: 4+ servings 1x

Ingredients

Scale
  • 1 medium spaghetti squash, cooked
  • 24 cups your favorite chili
  • shredded lettuce
  • diced tomatoes
  • sliced avocado or avocado ranch
  • Any other favorite taco toppings!

Instructions

  1. Scoop about 1 cup of spaghetti squash per person. Top with chili and desired toppings. Enjoy!

Chili Stuffed Spaghetti Squash - Such a delicious low-carb dinner! This can be made paleo or vegan based on the chili you use. We love these!

6 Comments

  1. This really sounds like a yummy (and healthier!) version of one of our favorites. (Did you forget to mention the inclusion of black olives…?!? ) Thank You for updating us!!

  2. This is unrelated to your recipe (which looks delicious BTW?) – but I was wondering- which brand of the Marble Run toy do your kids have? I have seen a couple different ones out there and don’t know which one to get?

  3. This spaghetti squash combines unique flavors and i loved the recipe. It was a bit on the spicier end. Nevertheless, I loved it!

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