This Chili-Stuffed Spaghetti Squash Rounds recipe beautifully blends light and grounding elements, making it an excellent choice for Vata and Pitta while still being adaptable for Kapha. Spaghetti squash, with its naturally sweet and slightly astringent qualities, provides an easily digestible, fiber-rich base that promotes gut health without being too heavy. Cooking it as rounds retains a firmer texture, enhancing the eating experience.
The chili topping adds warmth and protein, making this meal deeply nourishing yet light enough for easy digestion. Beans, a primary chili ingredient, offer plant-based protein and fiber, making this dish satisfying without excess heaviness. The warming spices in chili, like cumin, paprika, or black pepper, support Agni (digestive fire), reducing bloating and sluggish digestion—especially beneficial in cooler months or for Vata types.
For Kapha, reducing the cheese and adding more warming spices like cayenne or mustard seed will help prevent stagnation. For Pitta, using milder chili spices and ensuring a cooling garnish like cilantro or avocado will help balance heat. This dish embodies the six Ayurvedic tastes—sweet (squash, cheese), salty (Himalayan salt), pungent (spices), astringent (beans), and slightly sour (if adding lime or yogurt as garnish)—making it a well-rounded meal that nourishes digestion, energy, and overall balance.
Ingredients
Spaghetti Squash Base
1 Large Spaghetti Squash, sliced into 2-inch rounds
1 T Ghee
Pink Himalayan Salt & Black Pepper, to taste
Chili Topping
1 ½ Cups Chili (your favorite homemade or leftover chili)
½ Cup Cheddar Cheese, shredded
Instructions
Prepare the Squash
Preheat the oven to 375°F (190°C).
Slice the spaghetti squash into thick rounds (keeping the ring shape intact). Remove seeds.
Lightly coat each round with ghee or olive oil, and sprinkle with salt and pepper.
Place on a cast iron pan or baking sheet and roast for 35-40 minutes or until the squash is fork-tender.
Assemble & Bake
Use a fork to fluff the inside of each round while keeping the outer ring intact.
Spoon warm chili over the fluffed squash.
Return to the oven and bake for 10-15 minutes, until the chili is bubbling.
Broil & Serve
Sprinkle shredded cheddar on top and broil for 2-3 minutes, until the cheese is golden and melted.
Remove from oven, let cool for a minute, and serve warm!
General Garnish Ideas:
Fresh Cilantro – Adds a cooling, slightly bitter element to balance spice.
Avocado Slices – Provides grounding, healthy fats, great for Pitta and Vata.
Lime Wedges – Enhances digestion and adds brightness, ideal for Kapha.
Toasted Pumpkin or Sunflower Seeds – Adds crunch and healthy fats, good for Vata and Pitta.
Dollop of Yogurt or Sour Cream – Cooling for Pitta and adds a creamy texture.
Crushed Red Pepper or Cayenne – A Kapha-friendly option to increase heat.
Chopped Green Onions – Lightly pungent, supports digestion, good for Kapha.
