Spaghetti squash is stirred into spicy chili seasoned ground beef mixture and then layered with cheese in this chili cheese stuffed spaghetti squash recipe.
Ingredients
1 medium spaghetti squash, roasted (about 2 cups scraped flesh)
1 1/4 pounds ground beef or venison
1 1/2 teaspoons dried onion flakes
1 1/2 teaspoons minced garlic
1 (14.5 ounce) can diced tomatoes
4 Tablespoons chili powder
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon dried red pepper (optional)
2 cups shredded cheese (I used blend of taco seasoned cheddar and Monterey Jack)
Instructions
Roast spaghetti squash. (I roasted it in the crock pot on high for 3 hours). Slice in half lengthwise. Set aside.
Preheat oven to 350°F.
Cook ground meat with onion and garlic in large skillet over medium heat; pour off drippings.
Add tomatoes, chili powder, salt, paprika, oregano, cumin, and red pepper (if using); simmer 5 minutes, stirring occasionally.
Scrape out squash flesh and mix with meat mixture.
Spoon meat mixture into each squash half just below halfway mark. Sprinkle with about 3 tablespoons cheese; repeat layers. Layer remaining meat and cheese into small casserole dish.
Cover loosely with foil; bake in preheated 350 °F oven 25 minutes. Uncover and cook 5 minutes more or until cheese is melted.
Remove from oven and allow to cool 5 minutes before serving.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings
Serving Size: about 1 1/2 cup
Nutrition per serving: 386 calories, 27.0g fat, 830mg sodium, 9.2g carb, 3.1g fiber, 6.1g net carb, 23.8g protein