Cincinnati 5-Way Chili gets a healthy twist from spaghetti squash.

5-Way Cincinnati Chili Spaghetti Squash Boats

By Sue Lau | Palatable Pastime

Once again it is time for the #FoodieExtravaganza and this month we are focusing on Heart Healthy, fiber-rich foods.

I’d already been thinking of doing a chili spaghetti squash, and being from the ‘Nati you know what kind. If you don’t know about our kind of chili, it is Greek based and served on top of spaghetti, or occasionally as chili dogs. It is not similar to Texas chili at all.

This one is made healthier by using spaghetti squash instead of spaghetti noodles (pasta). Plus the beans. We do that too, although Texans don’t usually go for it. Both the squash and the beans are good sources of fiber, with the squash clocking in at 1.5 grams per cup and chili beans clocking in with around a whopping 46 grams per cup. With the usual RDA of fiber ranging from 25-38 grams, this meal makes easy work of it.

Word of warning about Cincinnati Chili. If you have been to places like Skyline which specialize in it, the appearance (portion size) might seem small, but a 5-way is very filling. So even with the lighter character of spaghetti squash, one squash is going to get you four servings. I mean, I couldn’t eat more than half of what was in that photo. But if you have four to feed that’s great, and if not they do heat up great for the next day’s lunch.

One last thing- the list looks pretty long for ingredients, but it’s just a few bottles of spices and not like you have to do excessive prep as in chopping, so don’t worry.

5-Way Cincinnati Chili Spaghetti Squash Boats

• Servings: 4
• Time: 1hr
• Difficulty: easy
• Print

Ingredients:

• 1 spaghetti squash
• 8 ounces lean ground beef
• 1/3 cup chopped onion
• 1 cup tomato sauce
• 1/2 cup  water
• 1 teaspoon chopped garlic
• 1 tablespoon chili powder
• 1-1/2 teaspoons sugar
• 1-1/2 teaspoons paprika
• 1 teaspoon unsweetened cocoa
• 3/4 teaspoon cinnamon
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground red pepper
• salt and black pepper to taste
• 1 tablespoon apple cider vinegar
• 2 teaspoons Worcestershire sauce
• 4 ounces finely grated cheddar cheese
• 1 cup chili beans, warmed
• 1/4 cup minced white onion
• Louisiana  pepper sauce (optional)
• Oyster crackers (optional)

Method:

1. Preheat oven to 375°F.
2. Cut squash in half and scoop out the seeds with a spoon.
3. Place on a baking sheet with the cut side up and spritz with olive oil spray.
4. Bake for 45 minutes or until fork tender.
5. While squash is baking, brown the ground beef in a skillet with the onion, then drain of all fat.
6. Add tomato sauce and water to beef along with the garlic, chili powder, sugar, paprika, cocoa, cinnamon, cumin, allspice, cloves, ground red pepper, salt, pepper, vinegar and Worcestershire sauce.
7. Simmer chili for 15-20 minutes or until  thickened; keep warm.
8. When the squash are done, let cool 5 minutes, then using a fork,  fluff up the strands of squash to loosen them from the outer skin.
9. Top the spaghetti squash with  chili, beans, onion, and finely shredded cheese.
10. Serve with optional hot sauce and crackers if you like (I only opted for hot sauce).

From the kitchen of palatablepastime.com

#FoodieExtravaganza

Heart Healthy Fiber Rich Foods

Hosted by Wendy Klik

•  5-Way Cincinnati Chili Spaghetti Squash Boats from Palatable Pastime
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•  Baked Oatmeal from A Day in the Life on the Farm
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•  Easy Breakfast Oatmeal from Basic N Delicious
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•  Fruity chewy granola bars from  Caroline’s Cooking 
•  Fruity Custard from Sneha’s Recipe
•  Heart Beet Smoothie from Sew You Think You Can Cook
•  Moroccan Sweet Potato and Lentil Stew from Culinary Adventures with Camilla |
•  Vegetarian Spicy Asian Lettuce Wraps from cookinandcraftin