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Spaghetti Squash with Chili

Spaghetti squash is a low-calorie option to pasta in this delicious beef chili recipe. Try it for dinner some night.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 45 mins to 50 mins
  • Cook: 10 mins 350°F

Spaghetti Squash with Chili



  1. Preheat oven to 350 degrees F. Halve the spaghetti squash lengthwise and remove seeds and membranes. Place squash halves, cut sides down, on a baking sheet. Bake for 45 to 50 minutes or until tender. Cool slightly. Using a fork, shred and separate the spaghetti squash into strands.
  2. In a medium saucepan, cook ground beef, onion, and garlic until meat is brown and onion is tender. Drain off fat.
  3. Stir in undrained tomatoes and green chiles, corn, tomato sauce, tomato paste, chili powder, and dried oregano. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until desired consistency.
  4. Serve meat sauce with spaghetti squash. If desired, sprinkle with fresh oregano.

From the Test Kitchen

Microwave Directions for Squash:

Place one squash half, cut side down, in a microwave-safe baking dish with 1/4 cup water. Cover and microwave on 100 percent power (high) for 5 to 8 minutes or until tender; remove and keep warm. Repeat with second half. Continue as directed.

Nutrition Facts (Spaghetti Squash with Chili)

    Per serving:
  • 326 kcal cal.,
  • 13 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 43 mg chol.,
  • 395 mg sodium,
  • 38 g carb.,
  • 6 g fiber,
  • 11 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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