Hot Honey Chili Mac Stuffed Squash (Printable Version)

Creamy chili mac with hot honey served in roasted acorn squash halves for a cozy, flavorful vegetarian main dish.

# What You’ll Need:

→ Roasted Squash

01 - 2 medium acorn squash, halved and seeds removed
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Chili Mac

05 - 1 tablespoon olive oil
06 - 1 small yellow onion, diced
07 - 2 cloves garlic, minced
08 - 1 red bell pepper, diced
09 - 1 jalapeño pepper, seeded and minced
10 - 1 (15 ounce) can kidney beans, drained and rinsed
11 - 1 (15 ounce) can black beans, drained and rinsed
12 - 1 (14 ounce) can diced tomatoes
13 - 1 cup vegetable broth
14 - 1 1/2 teaspoons chili powder
15 - 1 teaspoon ground cumin
16 - 1/2 teaspoon smoked paprika
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
19 - 1 tablespoon hot honey
20 - 1 cup dry elbow macaroni
21 - 1 cup shredded sharp cheddar cheese

→ Garnish

22 - 2 tablespoons fresh cilantro, chopped
23 - Extra hot honey for drizzling

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Brush the cut sides of acorn squash halves with olive oil and season with salt and pepper. Place cut-side down on a parchment-lined baking sheet. Roast for 35-40 minutes until tender when pierced with a fork.
02 - While squash roasts, heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3 minutes until softened. Stir in minced garlic, diced red bell pepper, and minced jalapeño; cook for 4-5 minutes until vegetables are tender.
03 - Add kidney beans, black beans, diced tomatoes, vegetable broth, chili powder, ground cumin, smoked paprika, salt, black pepper, and hot honey to the skillet. Stir to combine and bring to a gentle simmer.
04 - Stir in dry elbow macaroni. Cover and cook, stirring occasionally, for 8-10 minutes until pasta reaches al dente texture. If mixture becomes too thick, add additional broth or water as needed.
05 - Remove skillet from heat. Stir in shredded cheddar cheese until fully melted and the mixture achieves a creamy consistency.
06 - Once roasted squash halves are cool enough to handle, flip them cut-side up. Spoon generous portions of chili mac filling into each squash half.
07 - Drizzle each filled squash half with additional hot honey and sprinkle with freshly chopped cilantro before serving.

# Additional Tips::

01 -
  • Its like two comfort foods collided in the best possible way, creamy chili mac tucked inside sweet roasted squash that you can eat with a spoon.
  • The hot honey adds this sneaky balance of heat and sweetness that makes every bite feel a little more interesting than the last.
  • It looks impressive enough for guests but comes together with pantry staples and minimal fuss.
  • Youre getting your vegetables, protein, and carbs all in one edible bowl, which feels like a weeknight win.
02 -
  • Roasting the squash cut side down traps steam and keeps the flesh from drying out, which I learned after a few sad, shriveled attempts.
  • Dont skip stirring the pasta occasionally while it cooks in the chili, or it will clump together and stick to the bottom of the skillet.
  • Let the squash cool for a few minutes before stuffing, otherwise the filling slides right out and makes a mess on the plate.
03 -
  • Use a sharp knife to cut the squash in half lengthwise, and if its too tough, microwave the whole squash for 2 minutes to soften it slightly.
  • Taste the chili mac before stuffing the squash and adjust the seasoning, because once its inside the squash, its harder to tweak.
  • For a crispy top, sprinkle a little extra cheese on the stuffed squash and broil for 2 minutes before serving.
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