Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
No ratings yet
Chocolate Chili Stuffed Spaghetti Squash
Chocolate chili stuffed spaghetti squash mixed with baby spinach and feta cheese is an indulgent yet healthy dinner and makes for great leftovers!
Prep Time
5
minutes
mins
Cook Time
55
minutes
mins
Total Time
1
hour
hr
Course:
Main Dishes
Cuisine:
American
Keyword:
chili stuffed spaghetti squash
Servings:
2
servings
Author:
Gina Matsoukas
Ingredients
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
Instructions
Preheat oven to 375 degrees.
Fill a rectangular (9x13 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.
Nutrition
Serving:
1
SERVING
|
Calories:
609
kcal
|
Carbohydrates:
65
g
|
Protein:
21
g
|
Fat:
35
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
17
g
|
Cholesterol:
59
mg
|
Sodium:
1624
mg
|
Potassium:
1550
mg
|
Fiber:
19
g
|
Sugar:
16
g
|
Vitamin A:
2920
IU
|
Vitamin C:
19
mg
|
Calcium:
330
mg
|
Iron:
11
mg