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.
Prep Time10 minutes mins
Cook Time25 minutes mins
Servings: 1
Calories: 463kcal
Author: Lillie
- 1 whole delicata squash- found at Trader Joes and most stores right now (380g)
- 1 cup Leftover chili- I used this instant pot chicken tortilla soup/chili (240g)
- 1 Tbsp. Lite shredded 3 cheese blend (15g) I like the one from Trader Joes
- 1/4 Avocado (30g)
- 2 Tbsp. Cilantro
- 1 Tbsp. Favorite low or no sugar maple syrup I like Birch Benders Magic Syrup
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.)
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.
Serving: 2stuffed halves | Calories: 463kcal | Carbohydrates: 69g | Fat: 8g | Saturated Fat: 2g