Spaghetti Squash Cincinnati Chili

• Level:Easy
• Total: 50 min

• Prep: 20 min
• Cook: 30 min

• Yield:4 servings

Ingredients

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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 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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