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Roasted Spaghetti Squash w/ 1-2-3 Chili is a warm, hearty, and satisfying dish that is just right for Fall’s cooler temperatures. Spaghetti squash is a winter vegetable rich in vitamins, minerals, and antioxidants. It has a mildly sweet flavor, strand like texture, and is rich in vitamins, minerals, and antioxidants.  The unique flesh of the spaghetti squash makes it the perfect base for our 1-2-3 Chili, and a great addition to your recipe box.


  • 1 Spaghetti squash
  • 1Tbsp. olive oil
  • 1 medium onion, diced
  • 1 can diced tomato w/green chili peppers, 10 oz *
  • 1 can chili beans, 15 oz *
  • 1 Tbsp. Cheddar Cheese, shredded for topping
  • Chive, chopped (optional)

*No salt added, and low sodium versions are preferred.

Main Ingredient(s): Onions, Spaghetti Squash, Tomatoes


  • Pre-heat oven to 400°F. Cut squash in half lengthwise. Remove seeds (save for roasting, optional) Put squash on a lined or lightly greased baking sheet cut side down. Bake until fork tender, but still a little firm; about 30 minutes. The time will vary depending on the size of the squash. Remove from oven and carefully turn over squash so it is cut side up. Allow to cool for 5 minutes. Working from the outside to the center, use a fork to separate into long strands. Transfer to dishes.
  • While squash is roasting, prepare 1-2-3 Chili. Heat a 1-quart saucepan over medium-high heat. Add olive oil and diced onion, sauté until onions are translucent. Add diced tomatoes to saucepan, including juice. Lightly drain beans with chili sauce, add to tomatoes and onions. Simmer for 5 minutes.
  • Top Spaghetti squash with chili, shredded cheddar and chopped chives. Serve hot!
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VT Fresh is funded in part by the USDA’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity provider and employer. In Vermont, SNAP is called 3SquaresVT. It can help low income people buy foods for a better diet. To find out more, contact the Vermont Foodbank toll-free at 855-855-6181.

Published On: November 9, 2022