Cincinnati-style chili is the ultimate comfort food. For those of you who don’t know, this classic dish consists of meat sauce topped on spaghetti, or even better a hot dog! Now, that may be a lot for my celiac belly to handle, which is why today I present you with the low carb, spaghetti squash Cincinnati chili!
Doesn’t the spaghetti squash kind of look like cheese?! Work with me here, I’m a dairy free girl!
Not only does this dish meet my dietary requirements because it’s gluten and dairy free, but is also fairly mild, making it a wonderful family style recipe. (It’s at about the same spot as my Hamburger Soup on the spiciness scale.) So, without further ado, let’s check out the recipe!
Spaghetti Squash Cincinnati Chili*
Allergy Warning: Celiac Friendly. Contains Soy (although you can use beans instead). Always choose ingredients that meet your allergy needs.
- 1 medium spaghetti squash (≈3 lbs.)
- 2 tbsp. vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, chopped
- 1 lb. ground beef chuck – 90% lean
- 2 tbsp. tomato paste
- 1 tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. paprika
- ½ tsp. dried oregano
- ¼ tsp. cayenne pepper
- Kosher salt and freshly ground black pepper
- 28-oz. can fire roasted diced tomatoes
- 1 lb. bag of frozen edamame
- Diced red onion for topping
- Roast the spaghetti squash.
- Preheat the oven to 400°
- Trim both ends of the spaghetti squash. Then position the squash upright and halve lengthwise with a butcher’s knife.
Prepping the Squash
- Scoop out the seeds with a spoon and discard.
Reminds me of scooping out pumpkin gook!
- Place the squash halves cut-side down on a baking sheet.
Ready for the oven!
- Roast at 400°F until tender, about 35 minutes.
- Let cool slightly. Scrape the squash into strands with a fork. It should look like spaghetti.
- Meanwhile, heat the vegetable oil in a large saucepan over medium heat. Add the onion and the garlic. Cook, stirring occasionally, until slightly softened. (≈ 3 minutes)
Starting off with the classic flavors.
- Then, add the beef, tomato paste, chili powder, cumin, paprika, oregano, cayenne, 1 tsp. salt and a 1 tsp. black pepper. Cook until the beef is browned, stirring occasionally. (≈ 7 minutes)
Added the Beef!
- Add the tomatoes, 1½ cups water, and edamame to the beef mixture. Increase the heat to medium high. Once boiling, reduce the heat to medium low, so the chili simmers. You should stir occasionally until the chili is slightly thickened. (≈ 20 minutes)
And, the rest of the ingredients. :)
- Season with additional salt and black pepper.
- Top each serving of chili with the spaghetti squash, and red onion.
Ready to serve!
Tips & Tricks
- If you can have dairy, you can top this with cheese.
- You may also use beans instead of edamame. I just have a slight bean phobia.
- Cinnamon is a typical flavor in cincinnati chili. We don’t use it because I have a cinnamon allergy, but ½ tsp. of cinnamon would be a wonderful addition to this dish.
Low Carb, Spaghetti Squash Cincinnati Chili
*Adapted From Food Network Kitchen
Now, I’m bringing this family-friendly meal to Fiesta Friday to share with my favorite online community.
Have a wonderful weekend, and happy cooking!