Ingredients
The following ingredients have 3 Servings
- 1 medium spaghetti squash ((approx. 2 pounds))
- 2 cups your favorite vegetarian or classic chili
- 2 oz pepper jack cheese, grated
- 1 oz cheddar cheese, grated
- crushed corn chips for topping
- fresh parsley to garnish (if desired)
- sliced jalapeños
- crushed red pepper flakes
- chopped red onion
- pico de gallo
- sliced avocado
- salsa
- fresh cilantro
- sour cream or greek yogurt ((if vegetarian/t-rex))
- shredded cheddar cheese ((if vegetarian/t-rex))
- crushed tortilla chips
- corn chips
Instruction
- Pre-heat oven to 400 degrees F.
- Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave for 3-5 minutes to soften it up just a tad (you can also stab it a few times to vent the steam which helps) - The knife slides through way easier this way!
- Next grab a lipped baking sheet or a rimmed baking dish.
- Rub the cut side of the squash with a teeny bit of olive oil.
- Place inside a baking dish or atop rimmed baking sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Don't stress the timing too much since you can always bake it longer if needed. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
- While the squash roasts, warm up your chili.
- Once squash is done roasting, allow to cool until easily handled or pop on an oven mit and use a fork to separate and fluff the strands of spaghetti squash.
- Stir in your chili and top with shredded cheese.
- Bake at 350 degrees F for around 15-20 minutes or until hot and bubbly.
- For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned.
- Add all your favorite chili toppings from the list above and dig in!
