December 12, 2011

Spaghetti (Squash) with Chili Sauce

The Christmas season is undoubtedly filled with an overabundance of cookies, cakes, pies, fudge, eggnog, etc.  The list could go on and on and on...  My point is, it is very easy (and tempting) to "fall off the healthy wagon" over the holidays.  Don't get me wrong, I love my hot chocolate and haystacks as much as the next guy, but everything in moderation, right?  Just because you have a treat here and there throughout the holiday (which I strongly suggest, by the way), doesn't mean that you have to give up on being healthy entirely.  Instead, allow your treats to be just that - treats - and always jump right back on that healthy wagon!

How exactly do I do that?!

Well, recipes like the one I am going to share with you today certainly help. 

Speaking of which, don't forget to check out my Recipage!  Every recipe I have posted on the blog can be found there.  The site is wonderfully organized, easy to use, and is an extension of the blog!

Okay, now back to what I was saying about squash!  Filling my plate with seasonal, flavorful vegetables is always a go-to of mine, and the diverse squash varieties are always a staple in my kitchen during the fall and winter.  You name the squash, and I love it!

  • Acorn
  • Delicata
  • Butternut
  • Crooked Neck
  • Zucchini
  • Pumpkin
  • Spaghetti

Today's post is all about spaghetti squash!  Which, in my opinion, is one of the most unique and fun squash varieties to cook with because it ends up really looking like spaghetti noodles.

Now, anyone could make the obvious spaghetti and marinara sauce recipe using this unique ingredient, but I wanted to do something a little different.  I wanted to create a recipe that mimicked the traditional spaghetti dish, but with a comfort food twist.  In the end, I came up with this:

Spaghetti (Squash) with Chili Sauce
Serves 2

1 medium spaghetti squash
1 can Amy's Organic Spicy Vegetarian Chili
1/4 C water
1 1/2 T EVOO
2 garlic cloves, minced
1/2-3/4 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1/4 C shredded cheese (for garnish)


  • Preheat oven to 400 degrees.
  • Cut squash in half and remove seeds.
  • Place cut down on an oiled cookie sheet.
  • Bake for 45 minutes.
  • After 45 minutes have passed, remove the squash from the oven, and flip over.
  • Drizzle EVOO, and sprinkle garlic powder, salt, pepper, and garlic over the squash.
  • Return to the oven for 15-20 minutes, or until completely tender.
  • While the squash is in its final stage of cooking, place chili and water into a small saucepan and heat through.
  • Remove squash from the oven and, using a large fork, scrape out the "noodles" into a large bowl.

  • Add additional oil and seasoning to taste, if necessary (I added a little bit more oil to loosen the "noodles").
  • Divide among plates, and top with chili sauce and shredded cheese.
  • Serve immediately.

As you can see, I like more sauce in relation to my pasta.  Bo, on the other hand, prefers to have more pasta on his plate than sauce.  I suppose others like to see more of a 50/50 ratio on their plates.  Regardless, it's your plate, so "whatever floats your boat" is good with me!

This dish combines the combines the comfort of two traditional dishes - chili and spaghetti - into one fantastic dish!  The garlic and high-quality olive oil really add a depth of flavor to the squash, and Amy's knows how to make one heck of a chili!  If you want to make your own homemade chili, then by all means go for it!  I didn't want to make a whole batch for just Bo and I.  In my opinion, there is never any shame it taking shortcuts every once in a while, especially when they are from a reputable brand such as Amy's.

Along side the main dish, I baked Ashley's Non-Intentional Pumpkin Cornbread.  Ashley is a whiz in the kitchen, and her baking recipes never cease to amaze me!  I pretty much followed the updated version of the recipe, with a few minor changes. For instance:
  1. I used regular oats (as opposed to gluten free), for the flour;
  2. I used 1 1/2 C corn meal (instead of 1/2 C cornmeal and 1 C corn flour);
  3. I substituted 2 T honey (instead of brown rice syrup); and
  4. I added an entire can of whole corn kernels (i.e. NOT creamed corn).

I think this is my favorite cornbread recipe to date!  It can be eaten with sweet or savory foods; and it would be wonderful as breakfast (drizzled with a little honey), lunch (crumbled over a salad), or dinner (along side any casserole, vegetables, or salad).

Just two days after baking this beauty, the entire casserole dish is gone!  Bo and I literally devoured this cornbread...gobble gobble gobble.  I guess that means I should make another batch, right?! :)

Don't forget to check out our Recipage!  All of our recipes can be found there in an easy-to-use and easy-to-search format.  Thanks, in advance, for checking it out!

Question of the Day:

Do you like more pasta with your sauce, more sauce with your pasta, or are you a 50/50 kind of a guy/gal?

(Isn't is interesting how we all have such diverse preferences?!)

Ally and Bo


  1. I like pasta with a hint of sauce!

  2. Hahaha, Paige! I remember when I first met you, you LOVED pasta, bread, and macaroni and cheese (some of the best things in life, if you ask me!) :)