Name: Spaghetti Squash Cincinnati Chili
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
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

Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note).
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.
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.
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.

Photograph by Johnny Miller

Courtesy of Food Network Magazine

Spaghetti Squash Cincinnati Chili

Ingredients

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Cook’s Note

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