Description
This Hot Honey Chili Mac Stuffed Squash is a comforting and flavorful vegetarian dish that combines tender roasted acorn squash with a spicy, cheesy chili mac filling. Packed with beans, vegetables, and a hint of sweet heat from hot honey, it’s perfect for a cozy dinner that’s both hearty and nutritious.
Ingredients
Scale
For the Roasted Squash
- 2 medium acorn squash, halved and seeds removed
- 2 tablespoons olive oil (for roasting)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Chili Mac Filling
- 1 tablespoon olive oil (for filling)
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and minced
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14 ounces) diced tomatoes
- 1 cup vegetable broth
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon hot honey
- 1 cup elbow macaroni, uncooked
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons fresh cilantro, chopped (for garnish)
- Additional hot honey for drizzling
Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Brush the cut sides of the halved acorn squash with 2 tablespoons of olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place the squash cut-side down on a parchment-lined baking sheet and roast for 35-40 minutes until tender.
- Sauté the Vegetables: While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3 minutes, stirring frequently until softened. Add the minced garlic, diced red bell pepper, and minced jalapeño, sautéing for 4-5 minutes until the vegetables soften and colors brighten.
- Make the Chili Base: Add the kidney beans, black beans, diced tomatoes, vegetable broth, chili powder, ground cumin, smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon hot honey to the skillet. Stir well to combine, then bring the mixture to a gentle simmer over low heat.
- Cook the Macaroni: Stir in the uncooked elbow macaroni. Cover the skillet and cook for 8-10 minutes, stirring occasionally. If the mixture becomes too thick, add a little extra broth or water to loosen it.
- Add Cheese and Fill Squash: Remove the skillet from heat and stir in the shredded sharp cheddar cheese until fully melted, creating a creamy filling. Carefully flip the roasted squash halves cut-side up. Spoon the chili mac filling generously into each squash half.
- Garnish and Serve: Drizzle additional hot honey over the filled squash. Sprinkle with fresh chopped cilantro for a vibrant finish. Serve warm and enjoy your spicy, sweet, and cheesy stuffed squash.
Notes
- You can adjust the heat level by adding more or less jalapeño or hot honey according to your taste.
- If preferred, substitute elbow macaroni with gluten-free pasta to make the dish gluten-free.
- For a vegan version, omit the cheddar cheese or use a plant-based cheese alternative.
- Leftover stuffed squash can be refrigerated for up to 3 days and reheated in the oven for best results.
