Spaghetti Squash Chili Recipes

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.

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.

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.

Steps:

• 1. Heat oven to 400 degrees. Split spaghetti squash in half and scoop out seeds. Drizzle olive oil over the inside and rub to coat. Sprinkle sparingly with salt. Flip cut side down onto a baking sheet. Roast about 40 minutes or until the skin can be easily pierced with a fork. Don't overcook - you want those lovely strands of squash to be apparent. Overcooking will result in mush.
• 2. In a small bowl, combine chili powders, cumin, smoked paprika, garlic salt, and season salt.
• 3. In a skillet over medium high heat, add ground beef and break into pieces. Sprinkle with seasonings. Add chopped garlic and onion. Cook until seasonings are well distributed and meat is no longer pink, 6-8 minutes.
• 4. Add tomatoes, liquid smoke and black beans. Stir to incorporate. Cook until heated through, 6 minutes.
• 5. When squash is done, flip over on the baking sheet. A small ball of tin foil can be used to stabilize the squash so it doesn't tip.
• 6. Spoon 1/4 of the chili into each of the squash. Top each with 1/2 cup grated cheese. Place back into oven for approximately 8 minutes or until cheese is melty and delicious!
• 7. Remove from oven and plate. Top with sour cream, avocado and cilantro.

Steps:

• In a Dutch oven over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes., Add next 5 ingredients; cook 1 minute longer. Stir in water, both types of beans, diced tomatoes and tomato sauce. Bring to a boil; reduce heat. Stir in squash; simmer, covered, until squash is tender, 20-25 minutes. Stir in vinegar. , If desired, serve with chopped avocado, Greek yogurt and shredded mozzarella cheese.