Vegan Chili Spaghetti Squash Boats

Spaghetti squash stuffed with vegan chili - so tasty and filling! #glutenfree #meatlessmonday #dairyfree

While we’re travelling, Paris is kind of like our rear base. In between our one-month travels, we come back there for about a week so I can shoot all my recipes for the following month and then I share them with you while we’re abroad. In other words, I’m dependent on the food I can find in France for my recipes!

Spaghetti squash stuffed with vegan chili - so tasty and filling! #glutenfree #meatlessmonday #dairyfree

For the longest time, I had never seen spaghetti squash in French supermarkets/Farmers market – granted, I didn’t search high and low for them but it just wasn’t something you could easily find like potatoes and apples. So imagine my surprise and my excitement when I spotted some at my mom’s local supermarket when I was visiting last month! They don’t have it in Australia either so basically the last time I had some was when we lived in Canada for 9 months in 2015 – 2 years ago!!

OTHER RECIPES

Spaghetti squash stuffed with vegan chili - so tasty and filling! #glutenfree #meatlessmonday #dairyfree

I was so obsessed with them in Canada, I used to make some pretty much every week. So yeah, I definitely had to make something with these babies! I combined my love for spaghetti squash and my (other) love for chili in this new recipe. You can serve these as boats, directly in the squash (it’s super pretty but it makes huge portions) or scrape some spaghetti in a bowl and top with chili. Super delicious either way! And don’t forget the toppings, too. I love mine with tons of fresh cilantro 😻

Spaghetti squash stuffed with vegan chili - so tasty and filling! #glutenfree #meatlessmonday #dairyfree

And while you’re here, I’ve got a little something for you! To help you lay the foundations of your healthy eating (and soon feel amazing!) I put together a clean eating shopping list that you can take with you next time you’re making a trip to the store. Save it to your phone or email it to yourself so you always have it handy!

Download your clean eating shopping list here:

Vegan Chili Spaghetti Squash Boats


Course Main Course
Cuisine American, Tex-Mex
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 5 hungry people
Calories 481 kcal

Ingredients

  • 1 3lb - 1.3kg large spaghetti squash or two small if you want to use them as bowls - see notes
  • 2 tablespoons olive oil
  • 1 medium sweet onion diced
  • 2 small carrots diced
  • 2 ribs celery diced
  • 1 jalapeno minced
  • 3 garlic cloves diced
  • 28 oz. - 800 g canned diced tomatoes
  • 1 cup vegetable broth
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1 teaspoon coriander
  • Pinch of cayenne pepper
  • 2 15oz - 400 g cans of black beans, drained
  • 1 15oz - 400 g can of chickpeas, drained
  • 2 limes juiced
  • 1 tablespoon tamari or soy sauce
  • 1 teaspoon sea salt
  • 1 cup loosely packed cilantro leaves
  • 1 small bunch scallions sliced

Instructions

  1. Preheat oven to 400F/200C. Line a baking sheet with foil and set aside.
  2. Prepare squash: Cut in half lengthwise, then scoop out just the top layer of seeds (until smooth). Drizzle with olive oil and sea salt, then add to baking sheet face down. Roast for 30-45 minutes or until fork-tender and browned.
  3. In the meantime, heat olive oil in a large saucepan or dutch oven over medium high heat. Add onion, carrots, celery, and jalapeño, stirring often, until they begin to soften. Stir in garlic to coat, then add tomatoes, broth, spices, canned beans and chickpeas. Bring mixture to a boil, then stir in lime juice, tamari, and sea salt. Simmer over low heat for about 7-10 minutes for flavors to meld together. Turn off the heat, stir in half of the scallions and half of the cilantro leaves and set aside.
  4. If you want to serve in bowls: once squash has cooked, scrape out all spaghetti strands with a fork in each half. Divide evenly among four bowls and top with a large serving of chili. If you want to use the squash as a bowl, scrape the strands with a fork but keep them in the bowl and top with a large serving of chili.
  5. Garnish with remaining scallions and cilantro, and freshly ground pepper to taste. Serve immediately.
Nutrition Facts
Vegan Chili Spaghetti Squash Boats
Amount Per Serving (1 g)
Calories 481 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Sodium 2274mg 95%
Potassium 1495mg 43%
Total Carbohydrates 80g 27%
Dietary Fiber 26g 104%
Sugars 12g
Protein 22g 44%
Vitamin A 103.4%
Vitamin C 48.7%
Calcium 24.6%
Iron 45%
* Percent Daily Values are based on a 2000 calorie diet.

And while you’re here, I’ve got a little something for you! To help you lay the foundations of your healthy eating (and soon feel amazing!) I put together a clean eating shopping list that you can take with you next time you’re making a trip to the store. Save it to your phone or email it to yourself so you always have it handy!

Download your clean eating shopping list here:


Pin this recipe:

Spaghetti squash stuffed with vegan chili - so tasty and filling! #glutenfree #meatlessmonday #dairyfree

Follow Not Enough Cinnamon on Instagram and show me what you've been making from the blog!
Tag me @NECinnamon and use the hashtag #NotEnoughCinnamon

posted in
Clean Eating Dairy Free Fall Recipes Gluten free Main Dishes Recipes Vegan Vegetarian Winter Recipes
Leave a Comment

Your email address will not be published. Required fields are marked *