Miz Chef

Cooking Up a Healthy Life

Easy Spaghetti Squash Chili

1 Comment

img_6245A few months ago I did a blog where I offered a recipe using spaghetti squash. Some people commented to me that they were glad I had done that because they never quite knew what to do with spaghetti squash.

Spaghetti squash can be used in many different ways. This week I decided to use it in a chili. And because spaghetti squash is a fast-cooking squash (about 15 minutes in a steamer), I made the entire recipe a quick-and-easy chili. You can throw this together in less than an hour.


Easy Spaghetti Squash Chili

½ small spaghetti squash (about one pound)
1 tablespoon olive oil
1 small dried chile, soaked in a little hot broth (optional)
1 small onion, chopped
1 teaspoon kosher salt
3 large garlic cloves, minced
1 tablespoon tomato paste

1 tablespoon liquid (wine, beer, broth, or water)
1 small green pepper, chopped
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can pinto beans, drained and rinsed
2 cups broth
Freshly ground black pepper to taste

1/4 cup finely chopped cilantroimg_6233Cut the squash into quarters and place in a steamer. Steam until you can insert a fork easily into the flesh. Remove from the heat and let cool. When it’s cool enough to handle, use a fork to scrape the flesh out of the shells. Set aside.img_6234


img_6235Heat the oil in a medium saucepot. Add the onion, pinch of salt, and sauté until soft and translucent.img_6237Meanwhile, remove the chile from the broth, scrape out the seeds, and mince it. Set aside and reserve the broth.

Add the garlic and sauté another 2 minutes. Stir in the tomato paste until blended. Let it cook in, stirring frequently, for about 2 minutes, until it starts to brown on the bottom of the pot.img_6238

img_6239Add the 1 tablespoon liquid and scrape up browned bits form the pot. Add the green pepper and sauté until they’ve softened. Add the squash, beans, chile, broth, reserved broth (that had the chile), remaining salt, and pepper. Bring to a boil. Reduce the heat to medium-low and let it simmer until it has thickened, about 10 minutes.img_6242

img_6243Stir in the cilantro.img_6244Taste for seasoning and adjust if needed. Serve hot.img_6249







Author: Miz Chef

I am an Agent of Food—a writer, cookbook author, and personal chef.

One thought on “Easy Spaghetti Squash Chili

  1. Pingback: Roasted Spaghetti Squash with Amaranth Pilaf and Red Onions | Miz Chef

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s