Spaghetti Squash Cincinnati Chili
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield:4 servings
- 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.
How to Roast Spaghetti SquashTrim 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.
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