Chili Cheese Stuffed Spaghetti Squash Recipe
Servings: 6 servings
Spaghetti squash is stirred into spicy chili seasoned ground beef mixture. Then layered with cheese inside the squash shell.
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 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
Serving: 1cup | Calories: 386 | Carbohydrates: 9.2g | Protein: 23.8g | Fat: 27g | Sodium: 830mg | Fiber: 3.1g
[serving_size] => 1
[calories] => 386
[carbohydrates] => 9.2
[protein] => 23.8
[fat] => 27
[sodium] => 830
[fiber] => 3.1
[serving_unit] => cup
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