Spaghetti Squash Cincinnati Chili Recipe

Name: Spaghetti Squash Cincinnati Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium spaghetti squash (about 3 pounds); 1 small onion, finely chopped; 2 tablespoons vegetable oil; 2 cloves garlic, chopped; 1 pound ground beef chuck; 2 tablespoons tomato paste; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon ground cinnamon; 1/2 teaspoon dried oregano; 1/4 teaspoon cayenne pepper; Kosher salt and freshly ground black pepper; 1 28 -ounce can diced tomatoes; 1 15 -ounce can kidney beans, drained and rinsed; Oyster crackers and shredded cheddar cheese, for topping

Servings: persons

1 medium spaghetti squash (about 3 pounds)
1 small onion, finely chopped
2 tablespoons vegetable oil
2 cloves garlic, chopped
1 pound ground beef chuck
2 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 28 -ounce can diced tomatoes
1 15 -ounce can kidney beans, drained and rinsed
Oyster crackers and shredded cheddar cheese, for topping

1
Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note).
2
Meanwhile, put half of the onion in a small bowl and cover with cold water; set aside.
3
Heat the vegetable oil in a large saucepan over medium heat.
4
Add the remaining onion and the garlic.
5
Cook, stirring occasionally, until slightly softened, about 3 minutes.
6
Add the beef, tomato paste, chili powder, cumin, paprika, cinnamon, oregano, cayenne, 1 teaspoon salt and a few grinds of black pepper.
7
Cook, stirring occasionally, until the beef is browned, about 7 minutes.
8
Add the tomatoes and 1 1/2 cups water to the beef mixture.
9
Increase the heat to medium high and bring to a boil.
10
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.
11
Drain the reserved onion; pat dry.
12
Top each serving of chili with the spaghetti squash, kidney beans, onion, oyster crackers and cheese.
13
Photograph by Johnny Miller

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 medium spaghetti squash (about 3 pounds), 1 small onion, finely chopped, 2 tablespoons vegetable oil, 2 cloves garlic, chopped, and more.

Yes, Spaghetti Squash Cincinnati Chili falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti Squash Cincinnati Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions