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Spaghetti Squash Chili Recipe
|Chili||1 Cup (16 tbs), heated (1 Recipe, Dynamite, All-Time Favorite)|
|Spaghetti squash||3 1⁄2 Pound, rubbed with oil (1 Squash)|
|Oil||1 Teaspoon (For Rubbing On Squash)|
Serving size: Complete recipe
Calories 1290 Calories from Fat 457
% Daily Value*
Total Fat 54 g83.5%
Saturated Fat 9.6 g48%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2694.2 mg112.3%
Total Carbohydrates 241 g80.3%
Dietary Fiber 82.1 g328.3%
Sugars 17.3 g
Protein 40 g79.2%
Vitamin A 1439% Vitamin C 311.9%
Calcium 103.2% Iron 217.4%
*Based on a 2000 Calorie diet
Preheat your oven to 350Â°F.
Place the squash directly on the middle oven rack and bake, turning the squash once, for 45 minutes or until the flesh begins to give and to feel tender when pressed.
Remove from the oven and cut in half lengthwise.
With a spoon, quickly scrape out the seeds.
With a fork, scrape out the flesh into spaghettilike strands, leaving about a 1/2 inch thick shell.
Mix the squash strands with the hot chili and spoon it back into the shells.
Decorate with sour cream, sliced olives, green onions, and tortilla chips.