Spaghetti Squash Chili
Spaghetti Squash Chili is one of the easiest spaghetti squash recipes for the microwave you'll find. It's roughly 30 minutes from start to dinner, and it's hot, hearty, healthy, and completely delicious!
Servings: 8
Calories: 146kcal
Ingredients
- 1 1-2 pound spaghetti squash, halved and seeded
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 pound ground beef
- 1½ teaspoons salt, or to taste
- ½ teaspoon black pepper, or to taste
- 1 can (15 ounces) red beans, drained
- 1 can (15 ounces) cannellini beans drained
- 1 large can (29 ounces) tomato sauce
- 2 cloves minced garlic, or to taste
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- pinch cayenne red pepper, or to taste
- 1 tablespoon hot sauce, or to taste
Instructions
To microwave the spaghetti squash:
- Carefully split the spaghetti squash in half, lengthwise. Remove the seeds.
- Place the spaghetti squash, cut side down in a microwave-safe container. Add approximately ¼ cup of water to the dish and cover with cling wrap.
- Microwave on full power until the spaghetti squash is soft. Carefully uncover and set aside until cool enough to handle.
To make the spaghetti squash chili:
- Add the oil to a large, heavy bottom, stock pot and saute the onion for approximately 3-4 minutes.
- Add the ground beef to the pot and brown, stirring occasionally.
- Add the salt, pepper, drained beans, chili powder, cumin, garlic to the pot and stir well.
- Scrape the strands from the cooked spaghetti squash and add them to the pot.
- Add the tomato sauce to the pot along with the hot sauce. Stir well and simmer on low for 15 minutes.
Nutrition
Serving: 1serving | Calories: 146kcal | Carbohydrates: 3g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 552mg | Potassium: 257mg | Fiber: 1g | Sugar: 0g | Vitamin A: 600IU | Vitamin C: 2.6mg | Calcium: 22mg | Iron: 2mg
