Dinner

Hot Honey Chili Mac Stuffed Squash

This Hot Honey Chili Mac Stuffed Squash is a cozy, slightly sweet-and-spicy weeknight bake that pairs creamy chili-macaroni with roasted acorn squash halves. The squash becomes tender and caramelized in the oven, the hot honey adds sticky heat, and melted cheese pulls everything together. If you enjoy sweet-heat on savory dishes, you might also like the classic baked crunchy hot honey chicken that uses a similar sticky, spicy finish.

Recipe Information

Prep Time: 20 minutes
Cook Time: 40 minutes (25–30 minutes roasting + 10–15 minutes baking)
Total Time: 60 minutes
Servings: 4 (four squash halves)
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 490 kcal
Protein: 15 g
Carbohydrates: 61 g
Fat: 19 g
Fiber: 4 g
Sugar: 31 g
Sodium: 700 mg

Why Make This Hot Honey Chili Mac Stuffed Squash

This dish is comfort food with personality. Roasting the squash deepens its natural sweetness and gives a tender, slightly nutty base. The chili-macaroni filling is savory and saucy, while hot honey brings a bright, sticky heat that contrasts the creamy cheese. It’s filling, easy to scale for guests, and shows well on the table — great for chilly nights or casual dinners where you want something satisfying but not fussy.

How to Make Hot Honey Chili Mac Stuffed Squash

In short: roast squash until tender, cook macaroni, toss pasta with chili, hot honey, and cheese, stuff the roasted squash halves, then bake briefly so the cheese melts and the tops bubble. The result is a warm, slightly sweet, spicy, and cheesy meal served inside edible bowls.

Ingredients:

2 acorn squashes
1 cup macaroni
1 cup shredded cheese (cheddar or your choice)
1/2 cup hot honey
1 can chili (or homemade chili)
Salt and pepper to taste
2 tablespoons olive oil
Chopped green onions for garnish

Directions:

Step 1: Preparation

Preheat your oven to 400°F (200°C). Cut the acorn squashes in half and scoop out the seeds. Brush the insides with olive oil and season with salt and pepper.

Step 2: Mixing

Cook the macaroni according to package instructions. Drain and set aside. In a large mixing bowl, combine the cooked macaroni, hot honey, chili, and half of the shredded cheese. Mix well so the honey and chili coat the pasta.

Step 3: Cooking

Place the squashes cut-side down on a baking sheet and roast in the oven for about 25–30 minutes, or until tender when pierced with a fork. Once the squash is done roasting, carefully flip the halves over and fill each half with the macaroni mixture. Top with the remaining cheese. Return the stuffed squashes to the oven and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.

Step 4: Finishing

Remove from the oven and garnish with chopped green onions. Let sit for a couple of minutes so the filling settles, then serve hot.

How to Serve Hot Honey Chili Mac Stuffed Squash

Serve each squash half as an individual portion. The dish pairs well with a crisp green salad or steamed vegetables to cut the richness. For parties, arrange stuffed halves on a platter and let guests top with extra hot honey, sour cream, or chopped cilantro. The contrast of warm, gooey filling and slightly crisped squash edge is satisfying and very photographable.

How to Store Hot Honey Chili Mac Stuffed Squash

Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat in a 350°F (175°C) oven for 10–15 minutes or until hot, to keep the squash from getting soggy.
Freezer: You can freeze the filling (not the roasted squash shell) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then reheat and scoop into freshly roasted squash halves.
Tip: If you plan to prep ahead, roast the squash shells and store separately. Assemble and bake just before serving for best texture.

Expert Tips for Perfect Hot Honey Chili Mac Stuffed Squash

Pick even-sized acorn squashes so halves roast evenly.
Salt the squash well before roasting to bring out sweetness.
If your canned chili is very salty, taste before adding salt to the macaroni mix.
Use a sturdy pasta like elbow macaroni that holds sauce and won’t turn mushy.
To make cheese extra melty and brown, broil for 1–2 minutes at the end — watch closely.
For less sweetness, reduce hot honey to 1/4 cup and add a splash of apple cider vinegar to the chili mix for balance.

Delicious Variations

Vegetarian: Use a vegetarian chili or a black bean and corn mixture instead of meat chili.
Spicier: Stir in a tablespoon of sriracha or chopped jalapeños into the macaroni mix.
Smoky: Use smoked cheddar and a pinch of smoked paprika for a deeper flavor.
Protein boost: Add cooked ground beef, turkey, or crumbled tofu to the chili-macaroni mix.
Stovetop shortcut: Saute squash chunks and mix with the filling to make a skillet version without roasting halves.

Frequently Asked Questions

Q: Can I use a different squash?
A: Yes. Butternut or delicata work well. Butternut needs longer to roast; delicata can be roasted faster and can be eaten skin-on.

Q: How do I reduce the sweetness without losing the hot honey flavor?
A: Use less hot honey (1/4 cup) and add a squeeze of lemon or a splash of apple cider vinegar to brighten the filling.

Q: Can I make this dairy-free?
A: Yes. Use dairy-free shredded cheese or omit the cheese and top with nutritional yeast for a savory finish.

Q: Is there a good way to make this ahead for guests?
A: Roast the squash shells and prepare the chili-macaroni filling up to a day ahead. Assemble and bake 15 minutes before serving so cheese is melted and tops are fresh.

Q: My squash halves were watery after roasting. How can I avoid that?
A: Roast cut-side down first to release moisture. After roasting, scoop out a small amount of flesh from the center to create a wider cavity and reduce excess moisture before filling.

Q: Can I use fresh homemade chili instead of canned?
A: Absolutely. Homemade chili often has fresher flavor and you can control salt and spice levels. Let it cool slightly before mixing with pasta to avoid overcooking the macaroni.

Conclusion

This Hot Honey Chili Mac Stuffed Squash is a simple, satisfying dish that combines sweet, spicy, cheesy, and savory notes in a fun edible bowl — perfect for weeknights or casual entertaining. For a thoughtful perspective on serving squash in creative, low-waste ways, see Ella Henry’s "Save a Bowl, Eat a Squash" article. Give this recipe a try — it’s forgiving, adaptable, and full of comforting flavor.