Chili Cheese Stuffed Spaghetti Squash Recipe
Servings: 6 servings
Calories: 386
Spaghetti squash is stirred into spicy chili seasoned ground beef mixture. Then layered with cheese inside the squash shell.
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Ingredients
- 1 medium spaghetti squash roasted
- 1 ¼ pounds ground beef
- 1 ½ teaspoons dried onion flakes
- 1 ½ teaspoons minced garlic
- 14.5 ounce can diced tomatoes
- 4 Tablespoons chili powder
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon cumin
- ½ 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.
Notes
Prep time does not include time required to roast spaghetti squash.
Makes 6 servings
Nutrition per serving: 386 calories, 27.0g fat, 830mg sodium, 9.2g carb, 3.1g fiber, 6.1g net carb, 23.8g protein
Nutrition
Serving: 1cup | Calories: 386 | Carbohydrates: 9.2g | Protein: 23.8g | Fat: 27g | Sodium: 830mg | Fiber: 3.1g
Additional Info
Net Carbs:
6.1
g
|
% Carbs:
6.7
%
|
% Protein:
26.3
%
|
% Fat:
67
%
|
SmartPoints:
9