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Stuffed Chili Spaghetti Squash Boats

By Sarah On   |  Updated:

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These chili spaghetti squash boats are loaded to the max with a hearty turkey chili and baked with plenty of gooey cheese on top.

These chili spaghetti squash boats are loaded to the max with a hearty turkey chili and baked with plenty of gooey cheese on top.

Chili night just got a whole lot more interesting! Anything that allows you to have your own personal-sized serving seems to have that effect.

These spaghetti squash boats are packed to capacity with ALL the chili works and thensome making it great way to shake up your dinner game a little bit!

No one will mind the fact that it’s 50% squash here, by the way. There’s way too much flavor piled on top.

These chili spaghetti squash boats are loaded to the max with a hearty turkey chili and baked with plenty of gooey cheese on top.

Basically these boats are like a heartier form of chili with the addition of cheese, toppings, AND the fun factor that it bakes up entirely in your own personal bowl.

Even kiddos won’t be able to get enough of these, you just wait.

This Spaghetti Squash features…

  • Tender roasted spaghetti squash boats
  • A flavor-packed turkey chili filling
  • Melty cheese broiled on top with lots of chili toppings
These chili spaghetti squash boats are loaded to the max with a hearty turkey chili and baked with plenty of gooey cheese on top.

Making the Spaghetti Squash Boats

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

  • Spaghetti squash
  • Vegetable oil
  • Ground turkey
  • Yellow onion
  • Sweet pepper
  • Garlic
  • Chili powder
  • Cumin
  • Paprika
  • Cayenne pepper
  • Diced tomatoes
  • Tomato sauce
  • Black beans
  • Monterey jack cheese

How to Prep Spaghetti Squash

You will need 3 small spaghetti squash for this recipe. I recommend choosing small ones because they roast quicker and make a reasonable single serving size.

To prep the spaghetti squash for roasting, carefully cut each squash in half and use a spoon to scrape seeds out. Rub the inside of squash with oil, salt, and pepper and roast cut-side down until tender.

These chili spaghetti squash boats are loaded to the max with a hearty turkey chili and baked with plenty of gooey cheese on top.

Tips for Perfect Spaghetti Squash Boats

  1. Use a paring knife to test squash for doneness – the squash is done when a paring knife can be inserted in the center of squash without resistance.
  2. Pull spaghetti squash apart with a fork – scrape the interior of squash with a fork until all the threads are pulled apart.
  3. Broil chili topping – a quick broil will melt the cheese on top of boats.
  4. Add toppings after broiling – top these boats just like you would chili! See below for ideas.

Recipe Variations

Try these ideas for a different twist on these boats.

  • Use a different meat – try ground beef, pork, or chicken in place of the ground turkey.
  • Try a different cheese – shredded mozzarella, gouda, or cheddar work great.
  • Add more veggies – try adding diced carrots, celery, or mushrooms.

Choosing Your Chili Toppings

Top these spaghetti squash boats just like you would a bowl of chili! Check out my recommended toppings below.

  • Cilantro
  • Sour cream
  • Avocado
  • Crushed chips
  • Green onions
  • Diced red onion
  • Hot sauce
  • Jalapenos
These chili spaghetti squash boats are loaded to the max with a hearty turkey chili and baked with plenty of gooey cheese on top.

These spaghetti squash boats are absolutely packed to capacity with flavor and trust me, no one will care that squash is the main event here! The tender spaghetti squash works to perfection with all that hearty, cheesy chili piled on top.

Just don’t screw up and go light on the toppings. You really wanna load these bad boys up.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

These chili spaghetti squash boats are loaded to the max with a hearty turkey chili and baked with plenty of gooey cheese on top.

Try these other spaghetti squash favorites next!

These chili spaghetti squash boats are loaded to the max with a hearty turkey chili and baked with plenty of gooey cheese on top.
Print Pin
5 from 3 votes

Cincinnati Turkey Chili Spaghetti Squash Boats

These chili spaghetti squash boats are loaded to the max with a hearty turkey chili and baked with plenty of gooey cheese on top.

This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 432kcal

Ingredients

  • 3 small spaghetti squash
  • 3 tablespoons vegetable oil, divided
  • Salt and pepper to taste
  • 1 lb ground turkey
  • 1 medium yellow onion, finely diced
  • 1 medium sweet pepper, diced into 1/4-inch cubes
  • 2 medium cloves garlic, minced
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 (15 oz) can petite-diced tomatoes, undrained
  • 3/4 cup tomato sauce
  • 1 (15 oz) can black beans, drained and rinsed
  • 1-1/2 cups shredded Monterey jack cheese
  • Fresh cilantro, sour cream, diced avocado, or your favorite chili toppings for topping

Instructions

  • Preheat oven to 400F. Lightly grease a large sheet pan and set aside.
  • Cut each spaghetti squash in half and scoop out seeds. Rub interior of each half with 2 tablespoons vegetable oil and season with salt and pepper. Lay squash halves, cut side-down on prepared sheet pan and bake at 400F 30-35 minutes until squash is tender (you may have to roast longer if using larger spaghetti squash).
  • Allow squash to cool slightly, then use a fork to shred the inside of squash into noodles. Set aside for a moment.
  • Heat remaining 1 tablespoon oil in a medium pot or Dutch oven over medium-high heat. Add ground turkey, onion, and pepper and cook until turkey is no longer pink. Add garlic and spices and cook 1-2 additional minutes until fragrant.
  • Add diced tomatoes, sauce, and beans to pot and bring to a simmer over medium-high heat. Reduce heat to medium and allow to simmer 5-10 minutes, stirring occasionally. Season chili with salt and pepper to taste.
  • Divide chili mixture between spaghetti squash boats and top with cheese. Broil boats 2-3 minutes until cheese is melted and browned.
  • Top boats with optional toppings and serve warm. Enjoy!

Notes

Storing Instructions
Store squash boats in refrigerator up to 6 days.

Nutrition

Serving: 1 squash boat | Calories: 432kcal | Carbohydrates: 31.1g | Protein: 20.7g | Fat: 27.3g | Saturated Fat: 10.9g | Cholesterol: 61mg | Sodium: 412mg | Potassium: 661mg | Fiber: 3.9g | Sugar: 4.5g | Calcium: 434mg | Iron: 3mg
Tried this recipe?Leave a comment and rating below. Feel free to share a picture on Instagram and tag @wholeandheavenlyoven or hashtag it #wholeandheavenlyoven

This post was updated with new recipe adjustments and photos on 10/24/24.

Reader Interactions

Comments

  4. Kelly says

    These squash boats look incredible, Sarah! I love that you stuffed them with turkey chili! So comforting and delicious and perfect for this gloomy day we’re having here!

    Reply

  5. Aleks K. Shaw says

    5 stars
    This!

    Looks!

    Amazing!

    I’ve never eaten it, but I’m getting a feeling it’s going to become one of my all-time favorite dishes.

    I like squash (a lot more than I did when I was a kid). I love pasta and all things Italian. So this marriage is already shaping up quite nicely!

    I haven’t seen a dish yet that I wouldn’t really like to try (if I haven’t already), or a photo of one that doesn’t tantalize my taste buds. Truly, fantastic job on both!

    And this is a really fun, exciting, uplifting blog to read and look at aesthetically. Very smart! Appealing colors and intelligent design that complements the overall theme and enhances the essential appeal of the food items. The whole package blends well.

    All of this and probably more makes me happy and eager to return again and again. I’ve dropped by continually for a while now. But this has become one of my favorite food blogs and blogs in general. I love this place!

    Reply

    • Sarah says

      Well, thank you Aleks! I’m thrilled to hear that you are enjoying your time on my blog so far. Thanks so much for the kind words! I look forward to sharing more recipes with you! 🙂

      Reply

  15. Amanda says

    I am always looking for a way to eat lots of cheese and still say I’m being healthy! These squash boats are so cute and look delicious. Great presentation!

    Reply
5 from 3 votes

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