10 Leftover Chili Recipes Chili Cheese Stuffed Spaghetti Squash

CHILI CHEESE STUFFED SPAGHETTI SQUASH

Steps:

• Preheat oven to 375 degrees Fahrenheit. Line one large or two medium rimmed cookie sheets with parchment paper or foil.
• Lop off the top of the spaghetti squash and cut it in half lengthwise. With a spoon, scrape out the seeds. Brush the cut side of each half with 1 tablespoon olive oil. Dust with 1/2 teaspoon salt and 1/8 teaspoon pepper. Place cut-side down on cookie sheet(s) and bake until tender and the squash can easily be pierced with a fork, about 40 minutes. You can also microwave the spaghetti squash if you need dinner on the table faster. Here's how to cook spaghetti squash in the microwave, along with full instructions on prepping and cooking it both ways.
• While the spaghetti squash cooks, make the chili. Drizzle 1 tablespoon olive oil into a large saucepan over medium heat. Add the onions, green peppers, and oregano and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic, chili powder, cumin, and cayenne and cook, stirring constantly, for one minute. Add the tomatoes and beans and stir to combine. Cook until it starts to bubble (be careful, it may splatter because it's so thick) then reduce heat to medium-low and cover. Cook, stirring occasionally, for another 10 minutes, until heated through. Set aside.
• When spaghetti squash are done cooking, flip them over. Sprinkle 1/4 cup of the cheese in the bottom of each half. Fill to the top with chili and top each with remaining cheese. Return to oven and bake until cheese is melted and bubbly, 20-25 minutes.
• Serve with assorted toppings.

CHILI STUFFED SPAGHETTI SQUASH BOWLS

Steps:

• Preheat the oven to 425°F and line a cookie sheet with parchment paper. If you're making the full recipe, you'll have four bowls total (or four halves of squash) so you'll probably need two separate cookie sheets. Wash the spaghetti squash and then slice off the stem at the top (if it is too hard to cut, try cutting a few slices in the squash and microwaving it for 5 minutes to help soften it). Cut each squash in half lengthwise and then use a spoon to scrap out the seeds and the darker yellow strands that the seeds are attached to. Rub a little bit of high heat oil on the inner edges of the squash and then place each half face down on the baking sheet. Roast in the oven for 30-45 minutes, depending on the size (longer for larger squash). You can test to see if it's done by scraping the inside with a fork. Strands should come loose as you scrape all the way down to the flesh. While the squash is cooking, prepare the filling. In a large pot, warm the olive oil over medium heat. Add the onion and cook for 3 minutes, until translucent. Then add the bell pepper and seasonings (garlic salt to chipotle powder), stir and continue to cook for another 2 minutes. Next pour in both cans of beans, diced tomatoes (with juices), tomato paste and vegetable broth. Stir together, bring to a boil then reduce to a simmer. Continue to cook for 15 minutes. When the squash is done cooking, allow it to cool for a few minutes before handling. Scrape about 3/4 of the inside out onto a dish and then layer the filling inside. Top with the spaghetti squash and press down then add another layer of filling. Finish with desired toppings such as sliced avocado, yogurt, cheese, and fresh cilantro. Serve warm and enjoy!

STUFFED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Brush the inside of the spaghetti squash with 1 tablespoon olive oil and place cut-side down on a baking sheet.
• Bake in the preheated oven on the middle rack until squash is easily pierced with a fork, about 25 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add bell pepper. Cook and stir until softened, about 3 minutes. Stir in tomatoes and basil, cover, and cook, stirring occasionally, until soft, about 10 minutes.
• Remove spaghetti squash from oven, cool slightly, and shred the cooked squash into spaghetti-like strands. Place strands in a bowl. Add bell pepper mixture, goat cheese, salt, and black pepper and mix until well combined. Spoon mixture back into the squash halves. Sprinkle with breadcrumbs and butter cubes.
• Bake in the preheated oven until filling is bubbly and bread crumbs are browned, about 15 minutes.

CHILI STUFFED SPAGHETTI SQUASH

Steps:

• 1. Heat oven to 400 degrees. Split spaghetti squash in half and scoop out seeds. Drizzle olive oil over the inside and rub to coat. Sprinkle sparingly with salt. Flip cut side down onto a baking sheet. Roast about 40 minutes or until the skin can be easily pierced with a fork. Don't overcook - you want those lovely strands of squash to be apparent. Overcooking will result in mush.
• 2. In a small bowl, combine chili powders, cumin, smoked paprika, garlic salt, and season salt.
• 3. In a skillet over medium high heat, add ground beef and break into pieces. Sprinkle with seasonings. Add chopped garlic and onion. Cook until seasonings are well distributed and meat is no longer pink, 6-8 minutes.
• 4. Add tomatoes, liquid smoke and black beans. Stir to incorporate. Cook until heated through, 6 minutes.
• 5. When squash is done, flip over on the baking sheet. A small ball of tin foil can be used to stabilize the squash so it doesn't tip.
• 6. Spoon 1/4 of the chili into each of the squash. Top each with 1/2 cup grated cheese. Place back into oven for approximately 8 minutes or until cheese is melty and delicious!
• 7. Remove from oven and plate. Top with sour cream, avocado and cilantro.

SPAGHETTI SQUASH CINCINNATI CHILI

Steps:

• Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note).
• Meanwhile, put half of the onion in a small bowl and cover with cold water; set aside. Heat the vegetable oil in a large saucepan over medium heat. Add the remaining onion and the garlic. Cook, stirring occasionally, until slightly softened, about 3 minutes. Add the beef, tomato paste, chili powder, cumin, paprika, cinnamon, oregano, cayenne, 1 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the beef is browned, about 7 minutes.
• Add the tomatoes and 1 1/2 cups water to the beef mixture. Increase the heat to medium high and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until the chili is slightly thickened, about 20 minutes; season with salt and black pepper.
• Drain the reserved onion; pat dry. Top each serving of chili with the spaghetti squash, kidney beans, onion, oyster crackers and cheese.

SPAGHETTI SQUASH CHILI

Steps:

• Preheat the oven to 350 degrees. Place the squash directly on the middle rack of the oven and bake for 45 to 50 minutes, turning once, until the flesh begins to give and feels tender when pressed.
• Remove the squash from the oven, cut it in half lengthwise and remove the seeds with a spoon. With a fork, scrape out the flesh into spaghetti-like strands, leaving about a half-inch-thick shell.
• Mix the strands of squash into the hot chili and spoon the mixture back into squash shells. Garnish with sour cream with sliced jalapeno peppers, olives and scallions. If desired, add a border of tortilla chips stuck into the chili.