Cincinnati Chili with Spaghetti Squash

Ingredients:

• 1 medium spaghetti squash (about 1.3 kg)
• 1 small onion, finely chopped
• 2 tablespoons of vegetable oil
• 2 cloves garlic, chopped
• 450 g of ground beef neck
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 teaspoon paprika
• 0.5 tsp ground cinnamon
• 0.5 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1 can (800g) of diced tomatoes in their own juice
• 1 can (425g) kidney beans, drained and rinsed
• Saltine oyster crackers and grated cheddar, for serving

Preparation:

1. Preheat oven to 200°C. Cut the spaghetti squash in half and remove the seeds. Bake in the oven, then scoop out the flesh into noodles (see note).
2. Meanwhile, place half the onion in a small bowl and cover with cold water. Heat the vegetable oil in a large skillet over medium heat. Add the remaining onion and garlic. Cook, stirring occasionally, until softened, about 3 minutes. Add the ground beef, tomato paste, chili powder, cumin, paprika, cinnamon, oregano, cayenne pepper, 1 teaspoon salt, and a pinch of ground black pepper. Cook, stirring occasionally, until the ground meat is browned, about 7 minutes.
3. Add the tomatoes and 1.5 cups of water to the ground beef. Increase the heat to medium-high and bring to a boil. Then reduce the heat again and simmer over low heat, stirring occasionally, until the chili thickens, about 20 minutes; season with salt and pepper.
4. Drain the onions and pat them dry. Top each serving of chili with spaghetti squash, beans, onions, crackers, and cheese.
   
   

   Note

   
   How to Bake Spaghetti Squash in the Oven: Using a chef's knife, trim both ends of the pumpkin, then stand it upright and cut it in half lengthwise. Scoop out the seeds with a spoon and discard. Place the pumpkin halves cut-side down on a baking sheet. Bake at 200°C (400°F) until tender, 25 minutes; cool slightly and scrape out the flesh with a fork. Discard the peel.