Name: Hot Honey Chili Mac Stuffed Squash
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 medium acorn squash, halved and seeds removed; 2 tablespoons olive oil (for roasting); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 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

Get ready to tantalize your taste buds with the sensational Hot Honey Chili Mac Stuffed Squash! This dish is a delightful fusion of roasted acorn squash and a mouthwatering chili macaroni filling that is sure to impress. The savory blend of spices, combined with the unique sweetness of hot honey, creates an irresistible flavor profile that elevates simple ingredients into a gourmet experience right in your kitchen. Ideal for a cozy dinner or a gathering, this vegetarian delicacy is easy to make and loaded with nutritious ingredients.

In addition to being incredibly delicious, this recipe showcases the versatility of acorn squash, which not only adds a beautiful presentation but also lends a naturally sweet undertone. Pair that with the hearty filling of beans and macaroni, and you’ve got a dish that is both satisfying and wholesome. Plus, it is perfect for those who are looking to incorporate more plant-based meals into their diets without compromising on flavor or substance.

Whether you’re cooking for yourself, family, or friends, the Hot Honey Chili Mac Stuffed Squash will be an instant hit. With its vibrant colors and bold flavors, it’s a dish that invites conversation and leaves everyone wanting more. Not to mention, it’s a breeze to prepare and can be adapted to fit various dietary preferences. So, let’s dive into this delicious recipe that will soon become a staple in your household!

Why You’ll Love This Hot Honey Chili Mac Stuffed Squash

Flavorful & Hearty: The combination of spicy chili macaroni and roasted acorn squash delivers a rich and comforting meal.
Vegetarian-Friendly: Packed with beans, veggies, and cheese, it’s an ideal dish for vegetarians and health-conscious eaters.
Easy to Prepare: With simple ingredients and straightforward steps, this recipe is perfect even for beginners.
Customizable: Adjust the spice level and ingredients to your liking, ensuring it suits your taste preferences.
Impressive Presentation: The colorful squash halves filled with vibrant chili mac make for an eye-catching dish.

Preparation Phase & Tools to Use

Before you get started with the Hot Honey Chili Mac Stuffed Squash, it’s essential to prepare your kitchen and gather the right tools to ensure a smooth cooking experience. Begin by preheating your oven to 400°F (200°C). While the oven heats, you’ll need to wash and halve your acorn squash, removing the seeds thoroughly. Use a sturdy, sharp knife for safe cutting.

For cooking the filling, a large skillet is crucial, along with a wooden spoon for stirring to prevent sticking. You will also need a baking sheet lined with parchment paper for roasting the squash halves. A pot of water to cook the macaroni will also come in handy. Once everything is ready, set out your ingredients so they’re easily accessible, which streamlines the cooking process. This preparation phase sets the stage for a delightful cooking experience!

Ingredients

2 medium acorn squash, halved and seeds removed
2 tablespoons olive oil (for roasting)
1/2 teaspoon salt
1/4 teaspoon black pepper
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

Step 1: Roast the Acorn Squash

Begin by preheating your oven to 400°F (200°C). Take the halved acorn squashes and brush the cut sides with the olive oil. Season with salt and black pepper to enhance their natural sweetness. Place the halves cut-side down on a parchment-lined baking sheet. Roast them in the oven for about 35-40 minutes or until they become tender. You’ll know they’re ready when you can easily pierce them with a fork. This roasting process caramelizes the flavors and adds depth to your dish.

Step 2: Sauté the Veggies

While the squash is roasting, heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and let it cook for about three minutes, stirring frequently, until it softens. Next, toss in the minced garlic, diced red bell pepper, and the finely minced jalapeño. Sauté these together for another 4-5 minutes until the colors brighten and the vegetables soften. This step not only enhances the flavor but brings a lovely aroma to your kitchen!

Step 3: Create the Filling

To the skillet with the sautéed veggies, add the kidney beans, black beans, diced tomatoes, vegetable broth, chili powder, ground cumin, smoked paprika, salt, black pepper, and the hot honey. Stir this mixture well to meld the flavors, and bring it to a gentle simmer on low heat.

Step 4: Cook the Macaroni

Once the mixture is simmering, stir in the uncooked elbow macaroni. Cover the skillet and let everything cook for about 8-10 minutes, stirring occasionally. Keep an eye on the mixture, and if it thickens too much, drizzle in a bit more broth or water. You want the pasta to reach that perfect al dente texture, enhancing the overall experience.

Step 5: Combine and Fill

After the macaroni is cooked, remove the skillet from heat. Stir in the shredded sharp cheddar cheese until it’s entirely melted, creating a creamy filling. Now, carefully flip the roasted acorn squash halves cut-side up. Generously spoon the chili mac filling into each half, ensuring they’re beautifully packed. Finish by drizzling a bit more of that luscious hot honey over the filled squash and sprinkle with fresh cilantro for a vibrant touch.

Variations

Protein: Add cooked ground turkey or lentils for a heartier filling that also boosts protein content.
Vegetables: Incorporate spinach, zucchini, or mushrooms to enhance the nutritional value and add different textures.
Spices: Experiment with additional spices like cayenne pepper for extra heat or smoked paprika for a deeper smokiness.

Cooking Notes

Ensure the macaroni is cooked al dente for the best texture, so it doesn’t become mushy once filled into the squash.
If you prefer a milder dish, adjust the amount of jalapeño and hot honey according to your taste.

Serving Suggestions

Serve warm with a side of mixed greens for a refreshing contrast to the rich stuffing.
Pair it with a cool avocado salad to complement the spicy notes of the dish.

Tips

For an extra kick, use spicy pepper jack cheese instead of cheddar.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Prep Time, Cook Time, Total Time

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Nutritional Information

Calories: 420 per serving
Protein: 15g
Sodium: 600mg

FAQs

Can I meal prep this dish?

Yes, you can prepare all the components in advance and store them separately. Assemble and bake when you’re ready to enjoy.

Can I use a different type of squash?

Absolutely! You can substitute butternut squash or even zucchini if you prefer.

Is the mac and cheese filling gluten-free?

To make it gluten-free, use gluten-free pasta and ensure that all other ingredients are certified gluten-free.

Can I make this vegan?

Yes, replace the cheese with a plant-based alternative and use maple syrup in place of hot honey for a vegan version of the dish.

Conclusion

The Hot Honey Chili Mac Stuffed Squash is a perfect example of how wholesome ingredients can come together to create an extraordinary dish. Whether you are a seasoned cook or a beginner, this recipe allows for creativity while providing a satisfying meal. Its blend of flavors, textures, and stunning presentation make it a showstopper for any occasion. Don’t forget to share your own variations and tips in the comments below! We’d love to hear how you made this dish your own. Enjoy your cooking!