RecipeChile Con Carne Stuffed Spaghetti Squash 

Nutrition Facts
Amount per Serving
  • Calories: 410
  • Protein: 21 g
  • Total Fat: 11 g
    • Unsaturated Fat: 8.5 g
    • Saturated Fat: 2.5 g
  • Cholesterol: 30 mg
  • Total Carbohydrate: 52 g
  • Dietary Fiber: 16 g
  • Total Sugar: 19 g
    • Natural Sugar: 19 g
    • Added Sugar: 0 g
  • Sodium: 450 mg

Chile is ultimate comfort food. The recipe below, which comes from Chaya Coppersmith, of Brooklyn, New York, is packed with protein, easy to make and served up in a fun and creative way. Not to mention, you’ll get to enjoy four hearty portions. Dig in!

  • Prep time
  • Total Time
This recipe makes 4 servings
  • 2 tablespoons olive oil, plus extra for drizzling
  • 1 medium onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 red pepper, chopped
  • ½ teaspoon chili powder
  • 1 teaspoon ancho chili powder
  • ½ teaspoon ground cinnamon
  • Salt to taste
  • Pepper to taste
  • ¼ bottle red wine
  • 8 ounces canned chickpeas, drained
  • 8 ounces canned red kidney beans, drained
  • 1 can (16 ounces) chopped tomatoes
  • ½ pound lean ground beef
  • 1 bunch cilantro
  • 1 tablespoon balsamic vinegar
  • 2 spaghetti squash, each cut in half lengthwise

Heat oil in a Dutch oven on medium-high heat. Add the vegetables and spices and season with salt and black pepper. Cook until softened, stirring regularly.

Preheat oven to 350˚.

Deglaze a pan with red wine and cook 2 to 3 min.

Add chickpeas and kidney beans. Add tomatoes and ½ cup water. Season with salt and pepper.

Add the meat and break apart with a spoon.

Pick the cilantro leaves and put aside. Chop and add the stalks to the pan, with the balsamic vinegar, and season with salt and pepper.

Bring to a boil, then reduce heat and simmer with lid slightly ajar, for 1 hour until slightly thickened and reduced.

While the chile cooks, drizzle spaghetti squash with olive oil and season with salt and pepper.

Place squash, cut-side down, on lightly oiled baking tray. Bake for 35 to 40 minutes, until squash is tender. Let cool for 10 minutes before serving.

Serve chili inside squash halves, garnished with cilantro.

Nutrition analysis courtesy of Genesis® R&D