Spaghetti Squash Cincinnati Chili

Happy World Vegetarian Day! Yep, that exists, it's the kick-off to Vegetarian Awareness Month. Being a vegetarian is awesome for so many reasons, but you already found your way here, so I won't bore you. I wanted a fun, but healthy recipe for this post and tackling the Ohioan staple of Cincinnati chili seemed like a good way to go. You can make your own veggie chili if you'd like, but using a canned vegan chili will make this even easier to make. This is a wonderful week night meal.

There are five "ways" to order Cincinnati Chili:

Two-way: spaghetti topped with chili

Three-way: spaghetti, chili, and cheese

Four-way: spaghetti, chili, onions, and cheese

Five-way: spaghetti, beans, chili, onions, and cheese

As you can see mine is a Three-way chili, because it's topped with just the chili and cheese. I used spaghetti squash instead of noodles to lighten up this dish even further.

Inspired by Food Network.

Ingredients:
-1 spaghetti squash
-1 can of Amy's Organic Chili (there's three levels of heat, I purchased the spicy kind)
-Cheddar cheese

Cut the spaghetti squash length-wise. Brush each opened half with olive oil and then roast cut side down for 1 hour at 400 degrees. Once the spaghetti squash is cooked and cool enough to touch, scrape out the strands with a fork. Discard the shell.

Heat the Amy's Organic Chili until warmed through.

Top a heaping plate of spaghetti squash with the chili and cheese. Add additional toppings if you'd like your Cincinnati Chili to be a four or five way. 

This recipe was amazing. When everything was mixed together it tasted so good. I'm glad I purchase the spicy chili, it had just the right amount of heat to it and it paired nicely with the plain spaghetti squash. This Butternut Squash Chipotle Chili would be a nice addition to this recipe if you'd prefer to make plenty of chili to go with the spaghetti squash.