Chili Baked Spaghetti Squash Casserole


Chili Baked Spaghetti Squash Casserole is the perfect merriment of flavors. The subtle sweetness of the spaghetti squash with the mild spiciness of the chili–oh my! I know, I know, it sounds kinda weird, but trust me, once you take your first bite you will be in heaven. Sweet delicious chili baked spaghetti squash casserole heaven. Doesn’t sound like too shabby of a place to be! 🙂

This recipe delivers all of the ooey gooeyness that you desire from a casserole, yet packs in plant-based nutrients from the black beans, tomatoes, onions, peppers, and squash. I prefer to use grass-fed beef for this recipe but you could easily swap in ground turkey or chicken.

I can say that Chili Baked Spaghetti Squash Casserole is husband-approved and leftover-worthy with 100% confidence. Cody had seconds and between the two of us, we almost polished off the entire casserole. I had the leftovers a few days later for lunch. The leftovers were even better–must have been that magical thing that happens to chili after it sits for a day or two!

If you feel like your family might need a little something extra, a jalapeño corn bread would work perfect alongside of this recipe. A dollop of sour cream or plain Greek yogurt would also be a delicious topping. I am now wondering why I didn’t do both of these things when I made it! There is always next time. 🙂


Chili Baked Spaghetti Squash Casserole
Serves: 4
Prep Time: 15 minutes
Cook Time: 75 minutes
Total Time: 1 hour 30 minutes


  • 2 medium spaghetti squashes to yield a minimum of 8 cups of cooked squash
  • olive oil for brushing squash
  • 1/2 lb. ground beef
  • 1 jalapeno, diced
  • 1 small onion, diced
  • 1 red pepper, diced
  • 6 garlic cloves, minced
  • 3/4 cup diced tomatoes, drained
  • 1/2 cup tomato sauce
  • 3/4 cup black beans, drained
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1/2 teaspoon Himalayan salt
  • 1/4 teaspoon pepper
  • 1 cup shredded cheddar cheese
  • green onions, for garnish


  1. Preheat oven to 375 degrees. Cut each spaghetti squash in half and scoop out the seeds. Lightly brush the interior of the squash with olive oil. Place face down on baking sheet and bake for 45 minutes or until fork-tender. Allow to slightly cool. Gently use a fork to pull the strands of squash away from the rind. Place squash strands in a baking dish. Set aside.
  2. In a skillet, brown ground beef, jalapeño, onion, red pepper, and garlic together until beef is cooked and vegetables are tender. Season beef mixture with chili powder, cumin, salt, and pepper. Add diced tomatoes, black beans, and tomato sauce. Simmer for 5-10 minutes or until sauce is warmed.
  3. Gently layer the beef mixture on top of the spaghetti squash. Top with cheddar cheese. Bake at 350 degrees for 20-30 minutes or until cheese is browned and bubbly.
  4. Garnish with green onions.


Dairy-free: Omit cheese. Optional to bake after chili is placed over squash.

Gina Schade

Gina Schade

Gina is a certified health coach, author of The 90/10 Life Cookbook and director at Beautycounter. She helps her clients create a toxin-free complexion they feel 100% confident in!


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