Chocolate chili stuffed spaghetti squash mixed with baby spinach and feta cheese is an indulgent yet healthy dinner and makes for great leftovers!

At CrossFit, (those two words are becoming the “one time, at band camp” of my household and are now met with eye rolls from Ulysses the second they come out of my mouth) we have a cinderblock wall with the statement “cheaters are not welcome here” written across it in big letters.

I don’t purposely cheat (and I say purposely because sometimes after tens or even hundreds of double-unders I just lose count and might actually skip a few by accident, who knows) there.

What’s the point? It would just be cheating myself.

Today, however, I’m a cheater.

Chocolate chili stuffed spaghetti squash mixed with baby spinach and feta cheese is an indulgent yet healthy dinner and makes for great leftovers!
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If you came looking for a delicious chocolate chili recipe well, guess what?

It already exists! You can choose from chocolate chile tacos or chocolate lamb chili – whichever you prefer.

Feel free to use a different meat than beef or lamb also. I happen to love venison lately with these venison meatballs being a recurring dinner in our house so a venison chili sounds fab too.

I enticed you with a long, drool worthy title and in reality the only thing I made was spaghetti squash.

While I love these creamy pesto spaghetti squash noodles stuffing one with some decadent chocolate chili isn’t too bad either.

Nor is this twice baked spaghetti squash recipe that uses artichokes, spinach, sun-dried tomatoes and cheese as the stuffing.

Chili stuffed spaghetti squash boats with feta cheese is a cozy, comfort food kind of meal that's healthy too!

But today we’re talking about chili in spaghetti squash!

I did mix it up with some spinach and feta cheese, but let’s be real here, baking a squash is not rocket science. Air frying spaghetti squash is even easier too.

Instead of spending most of the weekend prepping for the the end of the world like the rest of the northeastern United States, I spent it with two of my best girl friends from college.

And instead of spending Sunday afternoon when they left prepping for the blog, I spent it at a 1 year old’s birthday party.

And so, cheating was necessary.

Despite all efforts, I can’t really seem to get myself ahead lately.

In my ideal world I’d have at least a week’s worth of recipes and posts just waiting to be thrown up.

In reality, I make most of the stuff you see here as I eat it and write rambling stories to go along with it the night before because getting a week ahead seems to be impossible with a full time job and trying to maintain some sort of “balance” between real life and this virtual one.

All of which inevitably comes down to reading about baked squash stuffed with someone else’s chili today.

Stuffed spaghetti squash with chili is a healthy way to get your chili fix in.

I’d say sorry but there’s really no reason to be.

It’s delicious and healthy.

It’s a fun way to eat chili. And it takes a great recipe and makes it even better (in my opinion at least).

If this is cheating, I’m ok with being a cheater every now and then.

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Chocolate Chili Stuffed Spaghetti Squash

Servings: 2 servings
Prep: 5 minutes
Cook: 55 minutes
Total: 1 hour
Chocolate chili stuffed spaghetti squash mixed with baby spinach and feta cheese is an indulgent yet healthy dinner and makes for great leftovers!


  • 1 large spaghetti squash
  • 2 tablespoons extra virgin olive oil
  • salt & pepper
  • 1 cup baby spinach, chopped
  • 2 tablespoons feta, crumbled
  • 2 cups chocolate chili


  • Preheat oven to 375 degrees.
  • Fill a rectangular (9×13 or similar) baking pan with about 1/2 inch of water.
  • Slice spaghetti squash in half lengthwise and remove the seeds.
  • Drizzle with olive oil and season heavily with salt & pepper.
  • Bake for 50-55 minutes until fork tender.
  • Remove from oven and let cool for 10-15 minutes until the squash can be handled.
  • Carefully remove flesh of the squash with a fork into a medium bowl keeping the squash halves intact.
  • Add chopped spinach and toss to combine while squash is still hot to wilt the spinach. Season with more salt & pepper if necessary.
  • Spoon squash/spinach mixture back into squash skin and top with 1 cup of the chili in each half.
  • Sprinkle with feta cheese and serve.


Serving: 1SERVINGCalories: 609kcalCarbohydrates: 65gProtein: 21gFat: 35gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gCholesterol: 59mgSodium: 1624mgPotassium: 1550mgFiber: 19gSugar: 16gVitamin A: 2920IUVitamin C: 19mgCalcium: 330mgIron: 11mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dishes
Cuisine: American
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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  1. Who cares who made what?! That looks like a damn good dinner and I definitely need to get on the stuffing spaghetti squash wagon.
    Also, I absolutely fail at counting anything involving a jump rope so I definitely understand how you can lose track.

  2. I have never thought to eat spaghetti squash “stuffed” so I still think the dish is quite creative on your end!

  3. Hi Gina,
    First time here and goes without saying you have a lovely space, with very interesting recipes!
    I am runner as well and recently completed my first half marathon , now focusing on loads of weight loss!
    Do drop by to the Runner Girls Kitchen and happy to follow you!
    Gauri a.k.a Runnergirilinthekitchen :)

  4. I’ve never had chocolate chili but I’m sure it must be good b/c lots of peeps seem to like it. Maybe I will get brave one day. I’m always impressed that you are able to put up what you do with your work/work out schedule. I could never get a handle on it! I’m even struggling now that I don’t have a job! Granted we don’t have a real house either so that makes it difficult, but still. You impress me.

  5. I’ve never had chocolate chili but I am intrigued. I love the idea of topping the squash with the chili! I am definitely going to try that as I have spaghetti squash and leftover chili.

  6. I’m so intrigued with the idea of chocolate chili. I feel like I’ve seen it everywhere lately, though it doesn’t sound appetizing at all to me! Basked spaghetti squash, though, I can definitely get behind! :)

  7. They say people eat with their eyes. I can see why, because the presentation of this chili would totally get my family to dig into that spaghetti squash!