My local produce delivery provided us with some lovely spaghetti squash this past week and I was anxious to use them.
I didn’t really feel like a traditional pasta-ish dish, though, so did some searching and came up with a unique idea that I really enjoyed!
Inspired by Making Thyme for Health, I used my own family favorite chili which I just happened to have portioned out in my freezer.
The recipe is so easy, hope you enjoy it as much as I did!
Chili-Stuffed Squash Boats
- 2 cans kidney beans, rinsed & drained
- 2 cans canned diced tomatoes (fire-roasted or Ro*Tel are great!)
- 1 packet chili seasoning mix
- 1 onion — diced
- 12 ounces frozen veggie crumbles (I like the Boca brand)
- 3 spaghetti squash — cooked
Dump all chili ingredients in slow cooker, cook on low all day, adding a bit of water if mixture seems too thick.*
Feel free to add other veggies such as corn, bell peppers, mushrooms, etc. This recipe is infallible, freezes perfectly and can easily be doubled for large crowds or hungry teenagers.
While your chili is cooking, prepare the “boats.” Grab your spaghetti squash and a large, sharp knife. I like to microwave the whole squash for a minute or so to make it softer and easier to cut, then slice in half lengthwise & scrape out the seeds and dark yellow stringy parts. Place upside-down on a parchment-lined cookie sheet or glass baking pan filled with a tiny bit of water to prevent sticking. Bake in 375°F oven for 30 minutes or so, until the flesh is soft and the “spaghetti” comes out easily with a fork. In this case, you want to leave that flesh in there, just mix it around a little bit.
Spoon your chili into the “boat,” sprinkle on your favorite fixings and enjoy!
*Alternatively, cook the chili on the stovetop for about an hour.
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Serves 6. Per Serving as calculated by Master Cook (excluding toppings): 104 Calories; 1g Fat (4.8% calories from fat); 6g Protein; 20g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 443mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable.
4 Weight Watchers SmartPoints as calculated on WW’s Recipe Builder
Have a wonderful day!
Note: I follow a WFPBNO (whole food, plant-based, no oil) diet most of the time, allowing for a bit of oil here & there when dining out or when I just want a little treat.