Chili Cheese Stuffed Spaghetti Squash

The farthest thing from fancy, and that’s just the way we like it. Perfect for leftover chili!

2 small to medium spaghetti squash (2-3 pounds each)
2 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided + more to taste
1/8 teaspoon freshly ground pepper + more to taste
1 cup diced onion (about ½ medium onion)
1 cup diced green pepper (about 1 medium pepper)
1/2 teaspoon dried oregano
2 teaspoons minced garlic (about 2 small cloves)
2 tablespoons chili powder
1 tablespoon cumin
1/4 teaspoon cayenne pepper (more or less to taste)
1 (28-ounce) can crushed tomatoes in tomato puree
1 (14.5 ounce) can fire-roasted diced tomatoes (plain diced tomatoes work too)
1 (15-ounce) can kidney beans, drained and rinsed (or about 1 3/4 cups cooked beans)
1 (15-ounce) can black beans, drained and rinsed (or about 1 3/4 cups cooked beans)
2 cups shredded sharp cheddar cheese (8 ounces)
Optional toppings such as: sour cream, Greek yogurt, chopped avocado, cilantro leaves, fresh tomato, and/or chopped scallions

View the full recipe at Kitchen Treaty →