Every Monday morning looks a lot like this:
A computer, my calendar, a cup of coffee and a notebook. I pre plan my dinners for the week BEFORE I go grocery shopping. Each day’s meal coincides with the amount of time that I have. As you know, everyday presents a different set of challenges and obligations and I set a realistic expectation for myself on how much time and/or energy I am going to have come 4pm when I need to start throwing everything together.
The night I made these, I had virtually NO TIME! I realized this in advanced of course and prepared. I used my leftover chili (find my Instant Pot Chili recipe here) and all that needed to be done was roast up some spaghetti squash.
Spaghetti squash is like the “gateway squash”, if you have picky veggie eaters, I really suggest trying this out on them. Its flavor is so mild, the texture is not mushy, the cooked flesh tears apart to create angel hair like strands, and covered with a ladle or two of chili they wouldn’t even know its there!
Spaghetti Squash is low carb, low fat, and rich in fiber, vitamin C, Manganese, and Vitamin B6.. and covered with your chili which is loaded with protein, this is a quick and well balanced, low cost meal and a great way to stretch out you leftovers! Simply roast squash, reheat chili, and served with desired toppings.. done and done!!
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Servings: 4
Author: Brenda Lanzilli
Ingredients:
- 2 spaghetti squash
- 6 cups of chili
- 2 tbsp. Olive oil
- Salt and pepper
- Desired chili toppings: shredded cheese, scallions, sour cream – according to personal preference
Method:
- Preheat oven to 400 degrees
- Using a sharp knife, cut the squash lengthwise. I sliced my stem off, because I wanted to make the cutting easier, but it’s not 100% necessary. With a little muscle, you can get through it.
- Scoop out the seeds and fiber (similar to the way you would hollow out a pumpkin) and discard.
- Drizzle about 1/2 tbsp of olive oil over each half and sprinkle with salt and pepper.
- Place cut side down on baking sheet. Poke a few holes into the outer skin for faster cooking and to release moisture during the process.
- Place in oven and bake for 30-40 minutes. You don’t to over cook and have the squash be too mushy. Like pasta, I prefer it a bit al dente.
- Remove from oven, and when cool enough to touch, fluff the inside meat up with a fork. I like to scrape my strands from the outside and work my way in.
- Scoop reheated chili into squash bowl, cover with desired toppings and serve warm.
