Hot Honey Chili Mac Stuffed Squash (Printable)

Creamy chili mac with beans and hot honey tucked inside roasted acorn squash halves for a comforting, satisfying vegetarian dinner.

# 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, 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 elbow macaroni, dry
21 - 1 cup shredded sharp cheddar cheese

→ Garnish

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

# How to Cook:

01 - Preheat oven to 400°F. Brush 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 softened.
03 - Add kidney beans, black beans, diced tomatoes, vegetable broth, chili powder, 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 consistency. If mixture becomes too thick, add additional broth or water as needed.
05 - Remove skillet from heat and stir in shredded cheddar cheese until completely melted and mixture reaches a creamy consistency.
06 - Once roasted squash halves are cool enough to handle, flip cut-side up. Spoon generous portions of chili mac filling into each squash half.
07 - Drizzle each stuffed squash half with additional hot honey and sprinkle with fresh chopped cilantro before serving.

# Expert Advice:

01 -
  • The perfect balance of sweet, smoky, and spicy flavors in every bite.
  • A hearty vegetarian main dish that is both filling and nutritious.
  • Beautiful presentation using the squash as natural, edible serving bowls.
  • Easy to customize with different meats, cheeses, or heat levels.
02 -
  • Try to select acorn squashes that are similar in size so they finish roasting at the same time.
  • If your chili mac becomes too dry while the pasta cooks, add vegetable broth 1/4 cup at a time until you reach your desired creaminess.
  • Drizzling the hot honey right before serving ensures the flavor is vibrant and the presentation remains glossy.
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