Hot Honey Chili Mac Stuffed Squash (Print Version)

Creamy, spicy mac and beans with honey sweetness roasted inside acorn squash halves

# Components:

→ 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 can (15 ounces) kidney beans, drained and rinsed
11 - 1 can (15 ounces) black beans, drained and rinsed
12 - 1 can (14 ounces) diced tomatoes
13 - 1 cup vegetable broth
14 - 1.5 teaspoons chili powder
15 - 1 teaspoon ground cumin
16 - 0.5 teaspoon smoked paprika
17 - 0.5 teaspoon salt
18 - 0.25 teaspoon black pepper
19 - 1 tablespoon hot honey
20 - 1 cup elbow macaroni, uncooked
21 - 1 cup shredded sharp cheddar cheese

→ Garnish

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

# Directions:

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 to 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 to 5 minutes until vegetables soften.
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 elbow macaroni. Cover and cook, stirring occasionally, for 8 to 10 minutes until pasta reaches al dente texture. Add additional broth or water if mixture becomes too thick.
05 - Remove skillet from heat. Stir in shredded cheddar cheese until completely melted and mixture becomes creamy.
06 - Once squash halves are roasted and cool enough to handle, flip them cut-side up. Spoon generous portions of chili mac into each squash half.
07 - Drizzle additional hot honey over filled squash halves and sprinkle with fresh chopped cilantro before serving.

# Expert Advice:

01 -
  • It's a one-skillet main that feels like you've been cooking all day, but it actually respects your time.
  • The squash halves act as edible bowls, which somehow makes even simple comfort food feel special enough for guests.
  • Hot honey adds that perfect sweet-spicy contrast that keeps you coming back for another bite instead of feeling satisfied too early.
02 -
  • Don't skip the parchment paper under the squash—it prevents sticking and makes cleanup infinitely easier, which matters when you're already tired.
  • Dry pasta cooked directly in the chili is the secret to this tasting cohesive rather than like separate components; the starch releases and thickens everything naturally.
  • If your squash halves wobble on the plate, slice a thin line off the rounded bottom side to create a flat surface; stability matters when you're serving this to people.
03 -
  • Taste your chili mac before filling the squash and adjust the seasoning one final time; the squash will be mild, so you want the filling to have personality.
  • Reserve about a quarter cup of the pasta cooking liquid before you drain it—sometimes you need a splash to loosen the mixture if it's sitting around before serving.
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