It’s chili season! And casserole season! And we are giving you the best of both worlds today with this chili spaghetti squash casserole.
It takes all your favorite chili ingredients – ground beef, peppers, onions, beans, fire-roasted tomatoes, warming spices, and cheese – and packs them into one hearty and comforting casserole recipe.
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Plus, it makes a well-balanced meal with protein, healthy fats, and veggies. If you bake the spaghetti squash ahead of time, it saves a bunch of time and makes an easy weeknight dinner. And it’s perfect for meal prep!
Why we love this spaghetti squash casserole recipe
- the best of both worlds – chili and casserole!
- it’s made from simple ingredients
- it’s packed with protein and veggies – one serving has 31 grams of protein!
- great for meal prep – makes a decent amount so we always have leftovers. It saves great too.
Is spaghetti squash healthy?
Spaghetti squash is a great addition to one’s diet. It is a winter squash full of vitamins, minerals, and fiber with one cup having 42 calories and 10 grams of carbs. Spaghetti squash is also super versatile and can be used in different ways such as a simple side dish, in casseroles, or as a substitute for noodles or pasta.
What does spaghetti squash taste like?
While spaghetti squash is a great substitute for pasta, it doesn’t taste like spaghetti. It has a slight sweetness and nuttiness to it, but is pretty mild and can go with so many flavors, making it a great healthy substitute for pasta.
Is spaghetti squash low in carbohydrates?
Yes, spaghetti squash can be a great low-carb alternative to pasta. It is packed with vitamins, minerals, and fiber with one cup (155 grams) having 42 calories and 10 grams of carbs. On the other hand, pasta has 221 calories and 43 grams per cup (140 grams).
Ingredients
- spaghetti squash
- olive oil
- ground beef – I suggest 93/7 or leaner
- onion
- bell peppers
- chili powder
- cumin
- paprika
- red pepper flakes
- black beans
- fire-roasted tomatoes
- eggs
- cheddar cheese
- salt and pepper
How to make chili spaghetti squash casserole
- Preheat oven to 375 degrees Fahrenheit. Grease a large casserole/baking dish (it needs to be really large – I used a 13×9).
- Cook your spaghetti squash by your preferred method.
- Make your beef mixture. When you have about 15 minutes left on the spaghetti squash, start to make the beef and veggie mixture. Heat up a large cast-iron or skillet and add oil. Add the onions and some salt and pepper and saute for 3-4 minutes. Add the beef and saute for 4-5 more minutes until mostly browned. Next, add the peppers and saute for another 3-4 more minutes until softened. Stir in the spices.
- Assemble casserole. When the spaghetti squash is done, thread it with a fork and add it to your greased 13×9 baking dish. Next, add the beef mixture, making sure to leave behind the grease (as much as possible). Then add your black beans, tomatoes, and eggs. Mix well to combine and evenly distribute all the ingredients. If it is easier, you can mix everything up in a large bowl, but I like to save an extra dish to wash. Top with cheddar cheese.
- Bake. Place in the oven and bake for 40-45 minutes until the mixture is set and is crispy around the edges. Let cool for 5 minutes to set and cut into 8 equal-sized pieces.
- Enjoy! Top with optional toppings and enjoy!
How do you keep squash casserole from getting watery?
A couple of factors play into how this casserole will turn out. Due to the nature of the ground beef and spaghetti squash, the casserole can have a little excess liquid but don’t want too much.
- Make sure you are using lean ground beef (I recommend 93/7 or leaner). When transferring the cooked mixture to your casserole, make sure to leave all the fat/liquid behind.
- Don’t overcook your spaghetti squash. If it overcooks, it gets watery/mushy. If needed, you could put it in a colander and let sit to drain any excess liquid.
How to cook spaghetti squash
There are a few ways to bake spaghetti squash depending on the time you have the kitchen appliances you have. Here are my top ways:
- oven-baked spaghetti squash – preheat oven to 375 degrees. Using a sharp knife, cut the squash in half length or width-wise. Lengthwise is more common, but if you cut it width-wise, you will get longer strands of spaghetti (good if you are using it as spaghetti). To the flesh, rub a little oil and sprinkle with salt and pepper. Place it face down on a lined baking sheet. Roast for 40-45 minutes until tender and the skin gives.
- instant pot spaghetti squash – add about 1-2 cups of water to your Instant Pot with the steamer insert. Cut in half width-wise, place squash in your Instant Pot, and cook on high pressure for 10 minutes. I’ve also heard you can cook it without cutting it in half, but I haven’t tried it that way.
- microwave spaghetti squash – I haven’t tried this, but you can check out this post. All you need to do is cut it in half, place cut-side down in a glass baking dish, fill that dish with about an inch of water, and microwave for 10 minutes until cooked.
What to serve with chili spaghetti squash casserole
There is really no wrong way to serve this casserole. Technically I called it a casserole, but we love eating it like a dip as well.
- serve with a side salad or some roasted veggies
- with chips – my favorite way!
- with some rice – try this cheesy rice, Mexican rice, or cauliflower rice
- toppings – avocado, guacamole, greek yogurt, sour cream…
Meal prep
Baked spaghetti squash casserole is a great dish to prep ahead of time or meal prep for the week! There are a few different ways you can meal prep it:
- partial prep option #1 – make the spaghetti squash ahead of time and store it in the fridge. On the day of, make the beef and veggie mixture and mix with the already cooked spaghetti squash and remaining ingredients and bake.
- partial prep option #2 – make the spaghetti squash and the beef and veggie mixture and store them separately in the fridge. Then, when you are ready to assemble, add them to your large baking dish with the eggs, black beans, and crushed tomatoes, mix, top with cheese, and bake.
- full prep – bake it and store it in the fridge for a quick meal during the week.
Storage and reheating
- refrigerator – store it in an airtight container for up to 4-5 days.
- freezer – this recipe would be perfect to freeze. You can either freeze the whole recipe in a large container or in individual servings. It should last up to 3 months in the freezer. When ready to eat, let defrost in the fridge or on the counter. Either bake it to warm through (if whole) or if you have an individual piece, you can bake or microwave it.
- reheating – reheat it in the microwave or a skillet until warmed through.
Substitutions
This chili casserole recipe is super customizable. Here are some substitutions you could try:
- olive oil – any kind of neutral oil will work.
- beef – you can use any kind of ground meat you like. Chicken and turkey would work great.
- spices – feel free to adjust or change up the spice ratio. Adding garlic powder, cayenne pepper, and oregano would work well.
- black beans – pinto or kidney beans would work the same in this recipe.
- fire-roasted tomatoes – if you don’t have canned fire-roasted tomatoes, you can use regular canned diced tomatoes.
- eggs – you can use egg whites instead of eggs, which will add a little more protein and lower the fat. If you can’t have eggs, you can leave them out and it will still work, but they help bind the casserole a little better.
- cheese – Monterey jack or pepper jack cheese would work instead of cheddar. You can also use dairy-free cheese or you can leave it off.
More healthy casserole recipes
- beef taco casserole
- buffalo chicken casserole
- jalapeno popper chicken casserole
- ground turkey spaghetti squash casserole
- chicken fajita casserole
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Chili Spaghetti Squash Casserole
equipment
ingredients
- 1 medium-large spaghetti squash (about 1050 grams or 6.75 cups cooked spaghetti squash)
- 1/2 tablespoon olive oil
- 1 cup diced onion (120 grams)
- 2 pounds lean ground beef (I suggest 93/7 or leaner)
- 4 cups diced bell peppers (500 grams/2 large – I used red and green)
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 2 teaspoons paprika
- 1/2 teaspoon red pepper flakes
- 1 can (14.5 ounces) fire-roasted tomatoes, liquid slightly drained
- 1 can (15.5 ounces) black beans, rinsed and drained
- 2 large eggs, whisked
- 1 cup shredded cheddar cheese (3 ounces)
- optional toppings: cilantro, avocado, greek yogurt, sour cream, hot sauce…
instructions
- Preheat oven to 375 degrees Fahrenheit. Grease a large casserole/baking dish (it needs to be really large – I used a 13×9).
- Cook your spaghetti squash by your preferred method (oven, instant pot, or microwave). See the notes below for each method. You can also do this in advance and store it in the fridge to save time.
- Make your beef mixture. When you have about 15 minutes left on the spaghetti squash, start to make the beef and veggie mixture. Heat up a large cast-iron or skillet and add oil. Add the onions and some salt and pepper and saute for 3-4 minutes. Add the beef, break it up with your spatula, and saute for 4-5 more minutes until mostly browned. Next, add the peppers and saute for another 3-4 more minutes until softened. Stir in the spices.
- Assemble casserole. When the spaghetti squash is done, thread it with a fork and add it to your greased 13×9 baking dish. Next, add the beef mixture, making sure to leave behind the grease (as much as possible). Then add your black beans, tomatoes, and eggs. Mix well to combine and evenly distribute all the ingredients. If it is easier, you can mix everything up in a large bowl, but I like to save an extra dish to wash. Top with cheddar cheese.
- Bake. Place in the oven and bake for 40-45 minutes until the mixture is set and crispy around the edges. Let cool for 5 minutes to set and cut into 8 equal-sized pieces.
- Enjoy! Top with optional toppings and enjoy!
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notes
- oven-baked spaghetti squash – preheat oven to 375 degrees. Using a sharp knife, cut the squash in half length or width-wise. Lengthwise is more common, but if you cut it width-wise, you will get longer strands of spaghetti (good if you are using it as spaghetti). To the flesh, rub a little oil and sprinkle with salt and pepper. Place it face down on a lined baking sheet. Roast for 40-45 minutes until tender and the skin gives.
- instant pot spaghetti squash – add about 1-2 cups of water to your Instant Pot with the steamer insert. Cut in half width-wise, place squash in your Instant Pot, and cook on high pressure for 10 minutes. I’ve also heard you can cook it without cutting it in half, but I haven’t tried it that way.
- microwave spaghetti squash – I haven’t tried this, but you can check out this post. All you need to do is cut it in half, place cut-side down in a glass baking dish, fill that dish with about an inch of water, and microwave for 10 minutes until cooked.
nutrition
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Question – does this re-heat well? I usually make spaghetti squash as a meal prep item.
Thank you for the wonderful site!
Hey Lauren! Yes, it does – I usually just reheat in the microwave until warm, or will just eat it cold haha! You can also reheat in the oven as well if you prefer that, just cover it so it doesn’t dry out. Let me know if you try it!
I made this for dinner last Wednesday and it was delicious! I’m pretty sure it’s my new favorite way to eat spaghetti squash! 🙂
This was amazing! My husband raved about and asked me to make it again two days later 🙂
So happy to hear that Imsen, love it when the family approves too. Thanks for trying it!
This was outstanding! My husband loved it, too. We used venison instead of ground beef, and Rotel instead of fire roasted tomatoes, because that’s what we had. I added some frozen corn, as well. Will certainly make this again.
Oh, I love that you used venison, and those other additions sound so good too! Thanks for trying it Leanna and glad you enjoyed it!
I topped with Greek yogurt and cilantro—an absolutely delicious meal!
Woot! Can’t go wrong with those toppings! Thanks for trying it Krista!
LOVED this so much. My husband isn’t the biggest spaghetti squash fan but we both could not get enough of this combination of ingredients. We didn’t want to stop eating. That’s how you know it’s a really good one.
So happy to hear that – always nice when it’s a hit with the guys too! Thanks for trying it, Jessica!
Delicious! I baked the spaghetti squash ahead of time over the weekend, which made this a quick/easy weeknight meal. I used a can of chili/kidney beans and drained most of the liquid out and used turkey instead of beef. The dish was a hit. My bf has never had spaghetti squash before and was surprised to learn he wasn’t eating angel hair pasta, lol. I will make this again!
Love that you prepped it in advance and the substiutions! Glad everyone enjoyed it and thanks for trying it, Abbie!
I skipped the cheese and it still tastes fabulous!!
So glad to hear that! Thanks for trying it Lisa!
Loved it
So glad I got to make it for you!