I recently posted a photo on Instagram of my dinner, Baked Mexican Spaghetti Squash. I got such a positive response from it and a few people even asking me for the recipe. Since it has been a while since I posted a recipe for Meatless Monday, I thought I would share it all with you here.
It was super easy to for me to make since I had already prepped the stuffing. I am crazy for chilli and I pretty always have it in the fridge or freezer. Ok, I admit usually both. I eat in some from or another almost everyday. Love me some beans.
Baked Mexican Spaghetti Squash
Ingredients:
1 spaghetti squash, halved
1 tbsp of olive oil
fresh ground pepper, to taste
1.5 cups of chilli
shredded cheese, to taste
I have an old chilli recipe of mine that is delicious. You can find it here. I am sort of thinking that I may need to actually post my new one since that one is quite old. I have been perfecting the recipe since then I have got it down to art form. If chilli can be art. If you are interesting in seeing an update let me know.
Directions :
First off, pre-heat the oven to 400°F.
Half the squash and scoop out the insides.
Drizzle with a bit of olive oil and a bit of pepper.
Bake face down for 30 min.
Take the squash out of the oven and scoop out most of the squash into a bowl. I then mixed in about a cup and a half of my pre-made chilli. Put it all back inside the shell. Top with cheese. I used Jalapeño Cheddar and it was perfect. Return to oven at 350°F for 20 minutes.
I thought it is worth mentioning that I have made this in a meat version for Scott as well. All the same rules apply but instead of chilli I made a bolognese sauce to use instead. He says it is delicious!
Bon appetit!
