Best 2 Spaghetti Squash Chili Recipes

Spaghetti squash chili is a hearty, flavorful, and healthy dish that combines the best of both worlds: the comforting warmth of chili and the light, fluffy texture of spaghetti squash. Indulge in this low-carb and gluten-free meal as a perfect weeknight dinner or a delightful addition to your next gathering.

This article offers a collection of delectable spaghetti squash chili recipes, catering to various dietary preferences and taste buds. From a classic beef chili with a rich and savory flavor to a vegetarian chili packed with colorful veggies and a touch of spice, there's a recipe for every palate. If you're seeking a leaner option, try the turkey chili, which delivers a satisfying chili experience with reduced fat content. And for those with a hankering for a unique twist, the sweet potato black bean chili tantalizes with its smoky and slightly sweet notes.

Each recipe provides detailed instructions, ensuring that home cooks of all levels can easily whip up a delicious and satisfying chili. Additionally, helpful tips and suggestions are included to guide you through the cooking process, whether you're new to spaghetti squash or a seasoned chili maker.

So, embark on this culinary journey, embrace the goodness of spaghetti squash chili, and savor the flavors that await you!

Here are our top 2 tried and tested recipes!

SPICED TURKEY CHILI WITH SPAGHETTI SQUASH

Spiced Turkey Chili with Spaghetti Squash image

Spiced with cinnamon, allspice, and cocoa powder, this warming bean and turkey chili pairs perfectly with the sweet fall flavor of roasted spaghetti squash in this naturally gluten-free dinner.

Provided by Anna Stockwell

Categories Gluten-Free and Fresh Wheat/Gluten-Free Dinner Soup/Stew Chili Turkey Poultry Squash Spice Bean Olive

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 small or 1 large spaghetti squash (3-3 1/2 pounds), halved lengthwise, seeded
1 1/2 teaspoons (or more) kosher salt, divided
2 tablespoons extra-virgin olive oil
1 pound ground turkey
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
3 tablespoons apple cider vinegar
1 onion, finely chopped, divided
2 cups low-sodium chicken broth
1 (14-ounce) can kidney beans, drained, rinsed
1 (14-ounce) can tomato sauce
1 tablespoon unsweetened cocoa powder
1/4 cup chopped parsley
1/4 cup sliced pitted black olives

Steps:

Preheat oven to 375°F. Season squash with 1 tsp. salt. Arrange face down on a parchment-lined rimmed baking sheet. Bake squash until interior is tender when flipped and prodded with a fork, 20-40 minutes depending on size.
Meanwhile, heat oil in a large, deep-sided skillet over high. Add turkey and cook, breaking up with a wooden spoon and stirring occasionally, until well browned, about 8 minutes. Reduce heat to medium. Add allspice, cinnamon, cayenne, three-quarters of the onion, and 1/2 tsp. salt and cook, stirring occasionally, until tender, 8 minutes. Increase heat to high. Stir in vinegar, scraping up browned bits from bottom of pan. Add broth, beans, tomato sauce, and cocoa powder and stir to combine. Bring to a boil and continue to cook, stirring occasionally, until thickened slightly, about 15 minutes. Season with salt, if needed.
Scrape spaghetti squash out into strands with a fork. Divide among bowls, then spoon chili over. Top with parsley, olives, and remaining chopped onion.

SPAGHETTI SQUASH CHILI

Spaghetti Squash Chili image

Provided by Joanna Pruess

Categories dinner, soups and stews, main course

Time 1h

Yield Eight servings

Number Of Ingredients 3

Ingredients

6 cups venison chili, warmed (see recipe)
1 spaghetti squash (about 3 1/2 to 4 pounds), rubbed with oil
Sour cream, jalapeno peppers, olives and scallions, for garnish

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.

Nutrition Facts : @context http, Calories 92, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 36 milligrams, Sugar 10 grams

Tips:

Choose the right spaghetti squash: Look for a squash that is firm and has a deep yellow color. Avoid squash that has soft spots or blemishes.
Roast the spaghetti squash properly: Preheat your oven to 400°F (200°C). Cut the squash in half lengthwise and scoop out the seeds. Drizzle the squash with olive oil and season with salt and pepper. Place the squash face down on a baking sheet and roast for 45-50 minutes, or until the squash is tender and easily pierced with a fork.
Use a fork to shred the spaghetti squash: Once the squash is roasted, use a fork to scrape the flesh into spaghetti-like strands. Be careful not to over-shred the squash, as you want the strands to remain intact.
Make the chili ahead of time: The chili can be made up to 3 days in advance. This makes it a great option for meal prep or potlucks.
Serve the chili with your favorite toppings: Some popular toppings for spaghetti squash chili include cheese, sour cream, avocado, and cilantro.

Conclusion:

Spaghetti squash chili is a delicious and healthy meal that is perfect for a weeknight dinner or a potluck. It is easy to make and can be tailored to your liking. With its hearty flavor and satisfying texture, spaghetti squash chili is sure to be a hit with your family and friends.