Spaghetti Squash & Cincy-Style Chili
 
Prep time
Cook time
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Cincinnati Chili Stuffed Spaghetti Squash is best served on a beautiful fall or winter day, whether it's cool, downright cold, rainy, or snowy, Tieghan's dish is only one of her phenomenal comfort food offerings. Sweet and stringy spaghetti squash topped with a mild chili flavored with cinnamon is a yummy pairing of flavors. Tieghan has several recipes where she uses cooked spaghetti squash as the vessel for a wide variety of cheesy and meaty toppings. Like this one for Spanakopita Stuffed Spaghetti Squash. You must check out her blog.
Author:
Recipe type: Main Dish
Cuisine: American
Serves: 4-6
Ingredients
  • 2 lbs lean ground beef
  • 1 small onion, chopped
  • 1 Tablespoon chili powder
  • 1 Tablespoon smoked paprika
  • 1 Tablespoon unsweetened cocoa powder, dark or regular
  • 2 teaspoons cumin
  • 1½ teaspoon allspice
  • 1½ teaspoon Kosher salt
  • 1½ teaspoon cinnamon
  • 1 teaspoon cayenne
  • ½ teaspoon garlic powder, not garlic salt
  • 2 cups chicken broth
  • 1-28oz can crushed tomatoes
  • 2-8oz cans tomato paste
  • 1½ teaspoons vinegar (I used cider vinegar)
  • 1 Tablespoon Worchestershire sauce
  • 2 bay leaves
  • 2 small or 4 large spaghetti squash
  • Olive Oil
  • Salt & Pepper
  • 2-3 cups shredded sharp cheddar cheese
Instructions
  1. Set a large heavy bottom soup pot over medium heat. Add olive oil then onion and cook for 5 minutes.
  2. Add the ground meat to the pot, breaking it up with a spatula as it browns.
  3. Add the next nine ingredients. Stir and briefly cook until the spices become fragrant.
  4. Add chicken broth, tomatoes, tomato paste, vinegar, Worchestershire sauce and bay leaves.
  5. Stir and simmer over low heat or in a CrockPot for at least 3 hours.
  6. About an hour before you're ready to eat, heat the oven to 350F.
  7. Cut the squash in half, remove the seeds, and set the ovals flesh side up on a parchment lined baking sheet.
  8. Brush the inside with olive oil. Sprinkle with salt and pepper.
  9. Turn the halves over, skin side up, and repeat.
  10. Bake for 45-50 minutes. If your squash is small, 30-40 minutes.
  11. When done, flip the squash over into a shallow bowl and begin to scrap the insides with a fork to reveal the lovely squash strands.
  12. Ladle chili over the squash inside the cavity. Liberally sprinkle with shredded cheddar cheese.
  13. Place under the broiler for 5-7 minutes until the cheese is melted and slightly browned.
Notes
Cincinnati-Style chili is mild and has a slightly sweet flavor from the cinnamon and allspice in the recipe.
Feel free to serve with your favorite chili toppings - sour cream, mashed avocado, extra cheese, crackers, hot sauce.
You can use cans of drained and rinsed pinto or light red kidney beans in addition to or to replace part or all the ground meat.
Recipe by At Mimi's Table at https://atmimistable.com/spaghetti-squash-cincy-style-chili/