Spaghetti Squash Chili Food

CHILI STUFFED SPAGHETTI SQUASH BOWLS

Steps:

• Preheat the oven to 425°F and line a cookie sheet with parchment paper. If you're making the full recipe, you'll have four bowls total (or four halves of squash) so you'll probably need two separate cookie sheets. Wash the spaghetti squash and then slice off the stem at the top (if it is too hard to cut, try cutting a few slices in the squash and microwaving it for 5 minutes to help soften it). Cut each squash in half lengthwise and then use a spoon to scrap out the seeds and the darker yellow strands that the seeds are attached to. Rub a little bit of high heat oil on the inner edges of the squash and then place each half face down on the baking sheet. Roast in the oven for 30-45 minutes, depending on the size (longer for larger squash). You can test to see if it's done by scraping the inside with a fork. Strands should come loose as you scrape all the way down to the flesh. While the squash is cooking, prepare the filling. In a large pot, warm the olive oil over medium heat. Add the onion and cook for 3 minutes, until translucent. Then add the bell pepper and seasonings (garlic salt to chipotle powder), stir and continue to cook for another 2 minutes. Next pour in both cans of beans, diced tomatoes (with juices), tomato paste and vegetable broth. Stir together, bring to a boil then reduce to a simmer. Continue to cook for 15 minutes. When the squash is done cooking, allow it to cool for a few minutes before handling. Scrape about 3/4 of the inside out onto a dish and then layer the filling inside. Top with the spaghetti squash and press down then add another layer of filling. Finish with desired toppings such as sliced avocado, yogurt, cheese, and fresh cilantro. Serve warm and enjoy!

SPAGHETTI SQUASH CINCINNATI CHILI

Steps:

• 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.

SPICED TURKEY CHILI WITH SPAGHETTI SQUASH

Steps:

• Preheat oven to 375°F. Season squash with 1 tsp. salt. Arrange face down on a parchment-lined rimmed baking sheet. Bake squash until interior is tender when flipped and prodded with a fork, 20-40 minutes depending on size.
• Meanwhile, heat oil in a large, deep-sided skillet over high. Add turkey and cook, breaking up with a wooden spoon and stirring occasionally, until well browned, about 8 minutes. Reduce heat to medium. Add allspice, cinnamon, cayenne, three-quarters of the onion, and 1/2 tsp. salt and cook, stirring occasionally, until tender, 8 minutes. Increase heat to high. Stir in vinegar, scraping up browned bits from bottom of pan. Add broth, beans, tomato sauce, and cocoa powder and stir to combine. Bring to a boil and continue to cook, stirring occasionally, until thickened slightly, about 15 minutes. Season with salt, if needed.
• Scrape spaghetti squash out into strands with a fork. Divide among bowls, then spoon chili over. Top with parsley, olives, and remaining chopped onion.

EASY SPAGHETTI SQUASH SPAGHETTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down.
• Bake in the preheated oven until easily pierced with a knife, about 40 minutes. Cool squash for 10 minutes.
• Shred the inside of the squash with a fork and transfer to a bowl. Add olive oil, salt, and pepper to shredded squash and toss to coat. Serve with Parmesan cheese.

SPAGHETTI SQUASH CHILI

Steps:

• Preheat the oven to 350 degrees. Place the squash directly on the middle rack of the oven and bake for 45 to 50 minutes, turning once, until the flesh begins to give and feels tender when pressed.
• Remove the squash from the oven, cut it in half lengthwise and remove the seeds with a spoon. With a fork, scrape out the flesh into spaghetti-like strands, leaving about a half-inch-thick shell.
• Mix the strands of squash into the hot chili and spoon the mixture back into squash shells. Garnish with sour cream with sliced jalapeno peppers, olives and scallions. If desired, add a border of tortilla chips stuck into the chili.

SQUASH-BLACK BEAN CHILI

Steps:

• Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the onion and bell peppers, season with salt and cook, stirring occasionally, until the vegetables are tender and lightly browned, about 10 minutes. Add the garlic and cook 1 minute. Add the chile powders, cumin, coriander, oregano and tomato paste. Cook, stirring, until the vegetables are coated in the spice mixture, about 2 minutes, adding a splash of water if the mixture is dry.
• Add 2 cups water, the tomatoes, beans, bay leaves and 1 teaspoon salt to the pot. Bring to a boil, then reduce the heat to a simmer and stir in the squash and rutabaga. Partially cover and cook, stirring occasionally, until the vegetables are tender and the chili is slightly thickened, 30 to 40 minutes. (Add up to 1/2 cup water if the chili gets too thick.) Remove the bay leaves and season with salt. Serve with assorted toppings and cornbread.