Maple Roasted Chili Stuffed Delicata Squash
A perfect cozy fall meal using leftover soup or chili. I paired mine with a simple kale salad for just a handful of additional carbs.
Ingredients
- 1 whole delicata squash- found at Trader Joes and most stores right now mine was 380 g
- Leftover chili- I used this instant pot chicken tortilla soup/chili 250 g
- Lite shredded 3 cheese blend I like the one from Trader Joes (14 g)
- Avocado 30 g
- Cilantro
- Favorite low or no sugar maple syrup I used Walden Farms 0 calorie pancake syrup
Instructions
- Cut the squash in half lengthwise and scoop out the seeds with an ice cream scoop
- Spray with olive oil spray and sprinkle liberally with kosher salt and pepper
- Drizzle maple syrup over the top
- Place cut side down on a parchment lined baking sheet
- Roast at 400 for about 20 minutes
- Take out, flip, fill with chili and top with 7 g cheese per half
- Bake for another 5 minutes just until cheese is melted
- Top with avocado, cilantro and another little drizzle of syrup (sounds weird but I'm obsessed.)
Notes
When I've cut the squash like this recipe, the skin turns out so tender and is one of my favorite things about the delicata! This time there were parts of my skin that were too tough so I scooped it out instead. But if yours is tender enough, you can cut through and eat the whole thing. If not, be sure and weigh the skin that's left to subtract it from your squash macros.
Nutrition
Serving: 2stuffed halvesCalories: 463kcalSaturated Fat: 2gFat: 8gCarbohydrates: 69g
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