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

Description

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.

Ingredients

Scale

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

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.
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. 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.
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.
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.
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. 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.

Notes

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: 15 minutes
Cook Time: 40 minutes
Category: Dinner

Nutrition

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