What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Winter squash (butternut, 2 lb$1.29/lb typical | 2 lb | $2.58Typical price |
 | Poblano and other fresh chiles, 8.5$0.60 each typical | 8.5 | $5.10Typical price |
 | Swiss, 2 oz$0.40/oz typical | 2 oz | $0.80Typical price |
 | Cheddar and shredded cheese, 2 oz$0.30/oz typical | 2 oz | $0.60Typical price |
 | Tortilla chips, 2.5 oz$0.22/oz typical | 2.5 oz | $0.55Typical price |
 | Fresh herbs (cilantro, 0.5$1.49 each typical | 0.5 | $0.56Typical price |
 | Red onions, a little$1.49/lb typical | a little | $0.07Typical price |
 | Salsa, 2 oz$0.14/oz typical | 2 oz | $0.28Typical price |
 | Avocados, 0.5$1.29 each typical | 0.5 | $0.65Typical price |
 | Sour cream, 1 oz$0.14/oz typical | 1 oz | $0.14Typical price |
| Total for the servings shown | $11.69 | ||
Swaps
- Swap red onions for onionsabout $0.20/lb less at typical prices
- Swap cheddar and shredded cheese for mozzarellaabout the same price
- Swap sour cream for yogurtabout $0.02/oz less at typical prices
Pantry staples you likely have
Dried herbs, spices and seasoning blends
Not included in the cost.
- 60 minstart to table
- Mediumdifficulty
- 2servings as written
- $$$typical cost tier
AmericanVegetarianHigh-proteinSide dishesGame dayCold-weather comfortFallWinter
Typical price
$5.84 per serving$23.38 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 1 spaghetti squash
- 2 cups your favorite vegetarian or classic chili
- 2 oz pepper jack cheese
- 1 oz cheddar cheese
- crushed corn chips for topping (optional)
- fresh parsley to garnish (optional)
- sliced jalapeños
- crushed red pepper flakes
- chopped red onion
- pico de gallo
- sliced avocado
- salsa
- fresh cilantro
- sour cream or greek yogurt
- shredded cheddar cheese
- crushed tortilla chips
- corn chips
Steps
- Heat the oven to 400 F and cut the spaghetti squash in half lengthwise.
- Scoop out the seeds, brush the cut sides with oil, and place the halves cut-side down on a baking sheet.
- Roast for 35 to 40 minutes until the flesh is tender and separates into strands.
- Warm the chili in a medium saucepan over medium heat for 8 minutes.
- Scrape the squash into strands, then return them to the shells and top with chili, pepper jack, and cheddar.
- Bake the filled squash for 8 to 10 minutes until the cheese melts.
- Top with jalapeños, red onion, pico de gallo, avocado, salsa, sour cream, cilantro, and tortilla chips.
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