Spaghetti Squash Chili
- Total Time
- 1 hour
- Rating
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Ingredients
- 6cups venison chili, warmed (see recipe)
- 1spaghetti squash (about 3½ to 4 pounds), rubbed with oil
- Sour cream, jalapeno peppers, olives and scallions, for garnish
Nutritional analysis per serving (8 servings)
92 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 3 grams protein; 36 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Place the squash directly on the middle rack of the oven and bake for 45 to 50 minutes, turning once, until the flesh begins to give and feels tender when pressed.
- Step 2
Remove the squash from the oven, cut it in half lengthwise and remove the seeds with a spoon. With a fork, scrape out the flesh into spaghetti-like strands, leaving about a half-inch-thick shell.
- Step 3
Mix the strands of squash into the hot chili and spoon the mixture back into squash shells. Garnish with sour cream with sliced jalapeno peppers, olives and scallions. If desired, add a border of tortilla chips stuck into the chili.
Private Notes