Get ready to tantalize your taste buds with a dish that’s not only a feast for the eyes but also a wholesome delight for your palate! Cincinnati Chili Stuffed Spaghetti Squash is the perfect fusion of comfort food and healthy eating, transforming a classic chili into a low-carb masterpiece. Imagine savory ground beef, aromatic spices, and creamy cheese all nestled inside a tender spaghetti squash—this recipe is sure to impress your family and friends! Whether you're looking for a cozy dinner or a show-stopping dish for your next gathering, this recipe will have everyone coming back for seconds. Ready to dive into this delicious adventure? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 can diced tomatoes
- 1 cup kidney beans
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet lined with parchment paper.
- Roast the spaghetti squash in the preheated oven for about 30-35 minutes, or until the flesh is tender and easily shredded with a fork. Once done, remove from the oven and let it cool slightly while you prepare the chili filling.
- In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes. Drain any excess fat from the skillet.
- Add the chopped onion and minced garlic to the skillet with the browned beef. Sauté for about 3-4 minutes, or until the onion is translucent and fragrant.
- Stir in the chili powder and cumin, allowing the spices to toast for about 1 minute. This will enhance their flavors.
- Add the can of diced tomatoes (with their juices) and kidney beans to the skillet. Stir to combine all ingredients and bring to a simmer. Let the mixture cook for about 10-15 minutes, allowing the flavors to meld together.
- Once the spaghetti squash has cooled enough to handle, use a fork to scrape the flesh into strands, creating "spaghetti." Be careful not to break the skin of the squash, as you will use it as a bowl for the chili.
- Fold the spaghetti strands into the chili mixture in the skillet, ensuring everything is well combined. Taste and adjust seasoning with salt and pepper if necessary.
- Carefully spoon the chili-spaghetti mixture back into the hollowed-out spaghetti squash halves. Top each half generously with shredded cheddar cheese.
- Return the stuffed spaghetti squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving. Garnish with additional toppings if desired, such as sour cream or chopped green onions. Serve warm and enjoy your Cincinnati Chili Stuffed Spaghetti Squash!
Tips
- Choose the Right Squash: Look for a medium-sized spaghetti squash that feels heavy for its size. This ensures you'll have enough flesh to create those delightful "spaghetti" strands.
- Roasting Technique: For perfectly roasted squash, place it cut side down on the baking sheet. This helps to steam the squash and makes it easier to shred once cooked.
- Flavor Boost: Don’t skip toasting the spices! Sautéing the chili powder and cumin for just a minute enhances their flavors, giving your chili a richer taste.
- Customize Your Chili: Feel free to add your favorite ingredients to the chili mixture, such as bell peppers or jalapeños for an extra kick!
- Cheese Lovers Unite: If you’re a cheese enthusiast, consider mixing different cheeses like Monterey Jack or pepper jack for a delicious twist.
- Serving Suggestions: Top your stuffed squash with fresh garnishes like chopped cilantro, sour cream, or green onions to elevate the presentation and flavor.
- Make Ahead: You can prepare the chili filling a day in advance and store it in the fridge. Just stuff the squash and bake when you're ready to serve!With these tips in hand, you’re all set to create a Cincinnati Chili Stuffed Spaghetti Squash that’s sure to be a hit at your dinner table!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 30g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 85mg
