CHILI STUFFED SPAGHETTI SQUASH

Chili Stuffed Spaghetti Squash image

Provided by Jennifer H

Time 1h5m

Number Of Ingredients 15

2 medium spaghetti squash
1/2 lb ground beef
2 tsp red chili powder
1 tsp ancho chili powder
2 tsp cumin
1 tsp smoked paprika
1 tsp garlic salt
1/2 tsp season salt
2 tsp chopped garlic
1/2 onion, diced
1 14 oz can(s) fire roasted diced tomatoes
1/2 tsp liquid smoke
1 14 oz can(s) black beans, unrinsed
2 c grated cheese
avacado, sour cream, cilantro

Steps:

1. Heat oven to 400 degrees. Split spaghetti squash in half and scoop out seeds. Drizzle olive oil over the inside and rub to coat. Sprinkle sparingly with salt. Flip cut side down onto a baking sheet. Roast about 40 minutes or until the skin can be easily pierced with a fork. Don't overcook - you want those lovely strands of squash to be apparent. Overcooking will result in mush.
2. In a small bowl, combine chili powders, cumin, smoked paprika, garlic salt, and season salt.
3. In a skillet over medium high heat, add ground beef and break into pieces. Sprinkle with seasonings. Add chopped garlic and onion. Cook until seasonings are well distributed and meat is no longer pink, 6-8 minutes.
4. Add tomatoes, liquid smoke and black beans. Stir to incorporate. Cook until heated through, 6 minutes.
5. When squash is done, flip over on the baking sheet. A small ball of tin foil can be used to stabilize the squash so it doesn't tip.
6. Spoon 1/4 of the chili into each of the squash. Top each with 1/2 cup grated cheese. Place back into oven for approximately 8 minutes or until cheese is melty and delicious!
7. Remove from oven and plate. Top with sour cream, avocado and cilantro.