Chili Stuffed Spaghetti Squash Bowls- roasted spaghetti squash filled with a hearty two-bean vegetable chili. It’s a warm and satisfying meal that’s perfect for cold weather! (vegan, gluten-free + grain-free)

Chili Stuffed Spaghetti Squash Bowls

It’s the return of the spaghetti squash bowls!

This is now my fifth recipe on the site that calls for stuffing the ol’ spaghetti squash. Can you tell I’m a fan?

My personal favorites are the Burrito Bowls and the Lentil Mushroom Marinara Bowls. They’re both super filling and the fact that they’re topped with melty broiled cheese makes them kind of like healthyish comfort food. But because I’m trying to eat less dairy these days (for multiple reasons), I wanted a spaghetti squash recipe that would be just as satisfying without it. These Chili Stuffed Spaghetti Squash Bowls are the answer, my friends.

Chili Stuffed Spaghetti Squash Bowls

With two beans, peppers, onion, garlic, tomatoes, and warming spices like cumin, chili powder, and smoked paprika (or chipotle powder); there’s plenty of flavor so that you won’t miss the cheese.

Cutting and roasting the squash is the most labor intensive part, but the filling gets made in one pot and comes together quick.

Chili Stuffed Spaghetti Squash Bowls

Chili Stuffed Spaghetti Squash Bowls

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Chili Stuffed Spaghetti Squash Bowls

If you make the filling while the squash is roasting then you can have dinner ready in about an hour. One half or “bowl” is enough to fill us up so we usually wrap up the other one and reheat it for lunch the next day.

I like to top them with sliced avocado, fresh cilantro and a dollop of plain dairy-free yogurt for a little tang. Kite Hill has been my go-to brand but I have a feeling I’m not going to be able to find it on the east coast after we move. If you live in the southeast, do you have a favorite brand that you can recommend?

If you don’t have any that you like, you can always make your own vegan sour cream by blending 1 and 1/2 cups soaked cashews with 3/4 cup water, 3 tablespoons lemon juice and a pinch of sea salt. The only caveat is that you need a high speed blender to get a creamy texture.

I know they’re expensive. It took me 6 years to finally cave and buy one but trust me, they’re worth it. Especially if you’re looking for dairy-free alternatives that you can make at home!

Chili Stuffed Spaghetti Squash Bowls


 

5 from 6 reviews

Chili Stuffed Spaghetti Squash Bowls

Sarah Rotavera
4 servings
Roasted spaghetti squash filled with a hearty two-bean vegetable chili. A warm and satisfying meal that's perfect for cold weather!
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients
 

  • 2 medium-size spaghetti squash
  • 1 tablespoon extra virgin olive oil
  • 1 large onion, finely chopped (approx. 1½ cups)
  • 1 bell pepper, cored and finely chopped (approx. ½ cup)
  • 1 teaspoon garlic salt, (or 3 cloves minced garlic + ½ teaspoon salt)
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon chipotle powder, or smoked paprika
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can pinto beans, drained and rinsed
  • 28 ounces diced fire roasted tomatoes
  • 4 tablespoons tomato paste
  • ½ cup vegetable broth
  • suggested toppings: fresh cilantro, dairy-free yogurt, avocado, shredded cheese

Instructions
 

  • 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 stems at the top (if it is too hard to cut, try cutting a few slices in each 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. Place each half squash 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!

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.
Calories: 442kcal, Carbohydrates: 84g, Protein: 17g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Sodium: 1262mg, Potassium: 820mg, Fiber: 22g, Sugar: 6g, Vitamin A: 2989IU, Vitamin C: 57mg, Calcium: 285mg, Iron: 7mg
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