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1
Preheat oven to 425 degrees.
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2
Use a sharp knife to remove the ends of the squash.
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3
Cut squash in half widthwise (making it easier to manage) and then peel squash halves using a vegetable peeler or a knife.
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4
Cut squash in half lengthwise, and then scoop out all the seeds.
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5
Next, cut squash into french fry shapes (for best results, try to keep them even in size).
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6
Using a paper towel, pat squash pieces firmly to absorb any excess moisture.
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7
Place squash in a bowl, add a light mist of nonstick spray, and sprinkle with salt and cayenne pepper.
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8
Toss squash to evenly distribute salt and pepper, and then transfer to a large baking pan sprayed with nonstick spray.
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9
Use 2 pans if needed.
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10
Squash pieces should lie flat in the pan.
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11
Place pan(s) in the oven and bake for 40 minutes or so (longer for thick-cut fries, shorter for skinnier fries), flipping halfway through baking.
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12
Fries are done when they are starting to brown on the edges and get crispy.
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13
Leaving the oven on, transfer fries to a large oven-safe plate.
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14
Prepare the chili as directed on the package, and then pour it over the fries.
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15
Sprinkle with cheese, and place the plate in the oven for 5 minutes, or until the cheese has melted.
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16
Carefully remove from the oven and, if you like, top with sour cream and scallions.
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17
Makes 2 enormous and amazingly delicious servings.
