Description
Hot Honey Chili Mac Stuffed Squash is a flavorful and hearty dish that combines roasted acorn squash with a spicy chili macaroni filling, garnished with fresh cilantro and a drizzle of hot honey.
Ingredients
Scale
- 2 medium acorn squash, halved and seeds removed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 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
- Additional hot honey for drizzling
Instructions
- Preheat oven to 400°F. Brush cut sides of acorn squash halves with olive oil and season with salt and pepper. Place cut-side down on a parchment-lined baking sheet. Roast for 35-40 minutes until tender when pierced with a fork.
- While squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook 3 minutes until softened. Stir in minced garlic, diced red bell pepper, and minced jalapeño; cook 4-5 minutes until vegetables soften.
- Add kidney beans, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, black pepper, and hot honey to the skillet. Stir thoroughly to combine and bring to a gentle simmer.
- Stir in uncooked elbow macaroni. Cover skillet and cook, stirring occasionally, for 8-10 minutes until pasta reaches al dente texture. Add additional broth or water if mixture becomes too thick.
- Remove skillet from heat. Stir in shredded cheddar cheese until completely melted and the mixture becomes creamy.
- Once squash halves are roasted and cool enough to handle, flip them cut-side up. Spoon generous portions of chili mac into each squash half.
- Drizzle additional hot honey over filled squash and sprinkle with fresh cilantro before serving.
Notes
- Ensure the macaroni is cooked al dente for the best texture.
- Adjust spice levels by adding more or less jalapeño and hot honey to taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Stovetop Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 30mg