This recipe for Chili Stuffed Squash was inspired by a recipe I found in Everyday Food Magazine back in 2007. My family fell in love with it and from that moment forward, I made modifications based on my family’s tastes, what I happened to have in my pantry and fridge and have come up with this version. In fact as I was preparing to put my picture perfect samples away last night for photo shoot today, I turned my back just for a moment and one of the two disappeared. My husband said, “It was so good, and I was still hungry. I hope you aren’t angry.” How could I be upset with that?
One thing I really like about this recipe is how versatile it is. The vegetables and seasonings can be changed to whatever flavors you enjoy. For example, my family enjoys spicy foods so I use a whole jalapeno in addition to the bell pepper but if you don’t like your food spicy you could leave out the jalapeno and add the whole red bell pepper. Because I was trying to mimic the taste of chili, I added some yellow onion in addition to the scallions and my favorite chili spices.
Another thing that I thought was interesting about the original recipe was that even though you hollow out the squash halves, you use all those bits in the recipe too. Nothing goes to waste.
Serve this with a salad or a side of pinto beans.