Hot Honey Chili Mac Stuffed Squash (Printer View)

Roasted squash stuffed with cheesy chili mac topped with sweet-spicy honey glaze

# Components:

→ Squash

01 - 2 medium acorn squash, halved and seeded
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 medium yellow onion, diced
07 - 2 cloves garlic, minced
08 - 1 red bell pepper, diced
09 - 1 jalapeño, seeded and minced (optional)
10 - 1 can (15 ounces) black beans, drained and rinsed
11 - 1 can (15 ounces) diced tomatoes
12 - 1 tablespoon tomato paste
13 - 1 cup elbow macaroni
14 - 2 cups vegetable broth
15 - 1 teaspoon chili powder
16 - 1/2 teaspoon smoked paprika
17 - 1/2 teaspoon cumin
18 - 1/2 teaspoon dried oregano
19 - 1/2 teaspoon salt
20 - 1 cup shredded cheddar cheese

→ Hot Honey

21 - 1/4 cup honey
22 - 1 to 2 teaspoons hot sauce

→ Garnish

23 - 2 tablespoons chopped fresh cilantro
24 - 1/4 cup sliced green onions

# Method steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Brush the cut sides of acorn squash halves with olive oil and season with salt and pepper. Place cut side down on the baking sheet.
03 - Roast for 35 to 40 minutes until flesh is fork-tender.
04 - While squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened.
05 - Add minced garlic, diced bell pepper, and jalapeño if using. Cook for 2 to 3 minutes more.
06 - Stir in black beans, diced tomatoes with juices, tomato paste, elbow macaroni, vegetable broth, chili powder, smoked paprika, cumin, oregano, and salt. Bring to a boil.
07 - Reduce heat to low, cover, and simmer for 10 to 12 minutes, stirring occasionally, until macaroni reaches al dente texture and most liquid is absorbed.
08 - Remove from heat and stir in 2/3 cup shredded cheddar cheese until melted and combined.
09 - In a small bowl, whisk together honey and hot sauce to desired heat level.
10 - Once squash is roasted and tender, carefully flip halves upright. Spoon chili mac generously into each squash cavity and sprinkle with remaining cheese.
11 - Return stuffed squash to oven in upright position for 8 to 10 minutes until cheese is melted and bubbly.
12 - Drizzle hot honey over stuffed squash, garnish with fresh cilantro and sliced green onions, and serve immediately.

# Expert Advice:

01 -
  • It looks restaurant-worthy but comes together in about 75 minutes, so you can actually pull it off on a weeknight.
  • The hot honey is the secret weapon that transforms a simple stuffed squash into something people actually talk about after dinner.
  • One dish feeds four people generously, and it reheats beautifully if you have leftovers.
02 -
  • Don't skip rinsing your canned beans or your chili mac will end up with a starchy, gluey texture that nobody wants.
  • Undercook your macaroni slightly before it goes into the skillet because it continues cooking as the filling simmers and again in the oven.
  • The hot honey needs to go on right before serving—if you drizzle it too early, it loses its warm, flowing appeal.
03 -
  • Use smoked paprika instead of regular—it's the secret that makes this filling taste deeper and more interesting than basic chili.
  • Taste your hot honey before committing it to the squash; hot sauces vary wildly in heat level, and you want yours calibrated to your specific tolerance.
Return