Low Carb, Spaghetti Squash Cincinnati Chili (GF, DF)
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!
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!
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.
Scoop out the seeds with a spoon and discard.
Place the squash halves cut-side down on a baking sheet.
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)
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)
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)
Season with additional salt and black pepper.
Top each serving of chili with the spaghetti squash, and red onion.
Tips & Tricks
If you can have dairy, you can top this with cheese.