Spaghetti Squash Cincinnati Chili

  • Level: Easy
  • Yield: 4 servings
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
Advertisement

Ingredients

1 medium spaghetti squash (about 3 pounds)

1 small onion, finely chopped

2 tablespoons vegetable oil

2 cloves garlic, chopped

1 pound ground beef chuck

2 tablespoons tomato paste

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon ground cinnamon

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

1 28-ounce can diced tomatoes

1 15-ounce can kidney beans, drained and rinsed

Oyster crackers and shredded cheddar cheese, for topping

Directions

  1. Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note).
  2. Meanwhile, put half of the onion in a small bowl and cover with cold water; set aside. Heat the vegetable oil in a large saucepan over medium heat. Add the remaining onion and the garlic. Cook, stirring occasionally, until slightly softened, about 3 minutes. Add the beef, tomato paste, chili powder, cumin, paprika, cinnamon, oregano, cayenne, 1 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the beef is browned, about 7 minutes.
  3. Add the tomatoes and 1 1/2 cups water to the beef mixture. Increase the heat to medium high and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until the chili is slightly thickened, about 20 minutes; season with salt and black pepper.
  4. Drain the reserved onion; pat dry. Top each serving of chili with the spaghetti squash, kidney beans, onion, oyster crackers and cheese.

Cook’s Note

How to Roast Spaghetti Squash Trim both ends with a chef's knife, then position the squash upright and halve lengthwise. Scoop out the seeds with a spoon and discard. Place the squash halves cut-side down on a baking sheet. Roast at 400 degrees F until tender, 25 minutes; let cool slightly, Scrape the squash into strands with a fork. Discard the skin.

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Advertisement

6 Reviews

bsherman919

Thought this was great! Not too sweet, but lacking something with unction. Added some more cumin and cinnamon. Only used half of a spaghetti squash, and served with garlic knots. Had enough chili leftover to give half to my folks and the other half I’m making chili mac with.

See All Reviews