Cincinnati Chili Spaghetti Squash

I have seen recipes for Cincinnati chili all over the place, so I had to try it.  I made this a vegetarian version purely out of simplicity.  You can easily add a pound of ground lean been or turkey to this recipe.  You can also serve this over spaghetti noodles.

Recipe adapted from Food Network

Ingredients:

1 spaghetti squash

1 can reduced sodium kidney beans

28 ounces reduced sodium diced tomatoes

2 tablespoons tomato paste

½ onion diced

2 cloves garlic diced

1 tablespoon chili powder

1 teaspoon ground cumin

½ teaspoon ground cinnamon

1 teaspoon ground oregano

Optional 1 pound lean ground turkey or beef

Toppings: shredded cheddar cheese or sliced/cubed smoked gouda cheese; oyster crackers

Directions:

1. Roast the spaghetti squash. I prefer the slow method.  I roast the squash for 90 minutes at 350 rotating it every 30 minutes.  Let the squash cool.  Then slice in half lengthwise, remove seeds, and scrape the spaghetti/insides and transfer to a container.
2. Spray a crock pot with olive oil spray.  Add diced tomatoes, onion, garlic, kidney beans, tomato paste, and spices.  Mix together.
3. If using meat I prefer to brown it and drain it before adding it to chili. 
4. Cook on low for 6-8 hours. 
5. Serve chili over warmed spaghetti squash.
6. Top with shredded cheese or smoked gouda cheese cubes/squares.