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. 🙂