Hot Honey Chili Mac Stuffed Squash
A cozy autumn dish featuring roasted acorn squash stuffed with chili and creamy macaroni, drizzled with hot honey for a delicious kick.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 medium-sized acorn squashes
- 1 cup elbow macaroni
- 1 cup shredded cheese (cheddar or your choice)
- 1 can chili (or homemade chili)
- 2 tablespoons hot honey
- Salt and pepper to taste
- Olive oil
- Chopped parsley or cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C). Cut the acorn squashes in half and scoop out the seeds. Brush the insides with olive oil and season with salt and pepper. Roast in the oven for about 25-30 minutes until tender.
- While the squash is roasting, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine the cooked macaroni, chili, shredded cheese, and hot honey. Mix until well combined.
- Once the squashes are cooked, remove them from the oven and fill each half with the macaroni and chili mixture.
- Return the stuffed squashes to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Remove from the oven, garnish with chopped parsley or cilantro, and serve hot.
Notes
Pairs well with a crisp green salad or warm crusty bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 30mg
Find it online: https://lunarecipez.com/hot-honey-chili-mac-stuffed-squash/