Chili Spaghetti Squash Casserole

Large casserole dish with spaghetti squash casserole in it topped with sliced avocado. Behind it is a bowl of herbs and half an avocado.

4.45 from 25 votes

Chili Spaghetti Squash Casserole

All of your favorite chili ingredients combined into one delicious and comforting baked spaghetti squash casserole. This healthy casserole recipe is made from simple ingredients, packed with protein and veggies, and is great for meal prep. Gluten-free and low-carb.

Course Main Course

Cuisine American

Keyword baked spaghetti squash casserole, chili casserole, Spaghetti Squash Casserole, spaghetti squash casserole with ground beef

Prep Time 5

Cook Time 1 30

Resting Time 5

Total Time 1 40

Servings servings

Calories 358kcal

Author Kelly Nardo

Equipment

9x13 casserole dish

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 13x9).
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 13x9 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!

Notes

How to cook spaghetti squash:

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