Tonight’s meal was not quite as fast as many others I make on a weeknight, simply for the fact that I had to cook the large squash first, which made it a perfect Sunday dinner when I’m busy preparing other things around my home. Roast the squash in advance to make this a super fast weeknight meal!
Let me know if you try this “template” for a dinner – and how it turns out! Be creative – mix it up, and try new vegetables and combinations weekly.
Skillet Chili with Spaghetti Squash
A delicious alternative to your basic chili recipe, served over spaghetti squash.
Amount Per Serving
Calories from Fat 10
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 29g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 medium onion, chopped
- 1 green pepper, chopped
- 2 cloves garlic, minced
- 1 russet potato, peeled and cubed into small pieces
- 28 oz. diced tomatoes (large can, with juice)
- 1 cup corn, thawed
- 1 can (or 1.5-2 cups) beans (rinsed & drained), any kind will do
- 1-2 T. chili powder
- 1 tsp. oregano
- pinch of red pepper flakes
- 1 tsp. cumin
- ketchup, to taste
- salt & pepper to taste
- fresh cilantro, for garnish
- Preheat oven to 375. Cut squash in half, scoop out seeds, and place cut-side down on a large baking sheet with a little water. Cook for one hour, or until squash is tender enough to shred. Let squash cool and shred flesh with a fork into a large bowl. Set aside. (You will likely have leftover squash.)
- Add a splash of water or broth to a hot skillet, and then add the onion and peppers. Cook a few minutes, and add minced garlic. Season with pepper flakes, salt, and oregano. Cook a few more minutes until translucent, then add finely chopped potato, and the undrained can of tomatoes. Season with chili powder and cumin. Cover skillet and cook until potatoes are nearly cooked through (fork tender – 20 minutes or so). Add the beans and corn, and squeeze ketchup into skillet, to taste (this give a slightly sweet tomato flavor). Adjust salt and pepper, and let simmer until potatoes are completely cooked.
- Serve skillet chili over warm spaghetti squash, and top with fresh cilantro. Other optional garnish: sour cream (nondairy, if vegan), avocado, and green onions. Delicious served with corn bread!
- You can use any additional veggies you have on hand, substitute vegetables, or omit as needed. These are simply the vegetables I had on hand tonight – but will make this type of meal with whatever I have that sounds good! Seasonings are approximations – please season to taste and preferences.
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