These easy cheesy Chili Stuffed Spaghetti Squash are 100% vegetarian and totally crave-worthy!

Easy Cheesy Chili Stuffed Spaghetti Squash

These easy Chili Stuffed Spaghetti Squash are 100% vegetarian and totally crave-worthy! 

Course Main Dish
Cuisine American
Keyword Chili Stuffed Spaghetti Squash
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 2 servings
Author Jenn Laughlin - Peas and Crayons


  • 1 medium spaghetti squash (approx. 2 pounds)
  • 2 cups your favorite vegetarian or classic chili
  • 2 oz pepper jack cheese, grated
  • 1 oz cheddar cheese, grated
  • crushed corn chips for topping
  • fresh parsley to garnish if desired


  • sliced jalapeños
  • crushed red pepper flakes
  • chopped red onion
  • pico de gallo
  • sliced avocado
  • salsa
  • fresh cilantro
  • sour cream or greek yogurt (if vegetarian/t-rex)
  • shredded cheddar cheese (if vegetarian/t-rex)
  • crushed tortilla chips
  • corn chips


  1. Pre-heat oven to 400 degrees F.
  2. Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave for 3-5 minutes to soften it up just a tad (you can also stab it a few times to vent the steam which helps) - The knife slides through way easier this way!
  3. Next grab a lipped baking sheet or a rimmed baking dish.
  4. Rub the cut side of the squash with a teeny bit of olive oil.
  5. Place inside a baking dish or atop rimmed baking sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Don't stress the timing too much since you can always bake it longer if needed. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
  6. While the squash roasts, warm up your chili.
  7. Once squash is done roasting, allow to cool until easily handled or pop on an oven mit and use a fork to separate and fluff the strands of spaghetti squash.
  8. Stir in your chili and top with shredded cheese.
  9. Bake at 350 degrees F for around 15-20 minutes or until hot and bubbly.
  10. For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned.
  11. Add all your favorite chili toppings from the list above and dig in!

Recipe Notes

Make these sassy stuffed spaghetti squash as spicy or as mild as you'd like, they're crazy flexible!

Looking for a tasty veggie chili? I used this one to stuff my squash and also love this popular quinoa chili too!

Need a side? Make some of my delicious homemade cornbread to scarf with this squash!