| Cuisine: American | Type: Main Course | Serves: |
|
Source:
|
Food Network Magazine Oct 2015 |
|
Attributes:
|
|
|
Comments:
|
|
|
Serving Suggestions:
|
|
Ingredients:
|
1 medium spaghetti squash (about 3 pounds) 1 small onion, finely chopped 2 tbs. vegetable oil 2 cloves garlic, chopped 1 pound ground beef chuck 2 tbs. tomato paste 1 tbs. chili powder 1 tsp. ground cumin 1 tsp. paprika 1/2 tsp. ground cinnamon 1/2 tsp. dried oregano 1/4 tsp. cayenne pepper Kosher salt and freshly ground black pepper 1 28 -oz. can diced tomatoes 1 15 -oz. can kidney beans, drained and rinsed Oyster crackers and shredded cheddar cheese, for topping |
|
Instructions:
|
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 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. |
|
Related recipes:
|
None |
2016-04-15