Cincinnati Chili Over Spaghetti Squash

Step 1

1 Heat the oil in a large Dutch oven or soup pot over medium-high heat

Step 2

2 Add the onion, pepper and beef or turkey and cook, stirring and breaking up the meat with the spoon, until the meat is no longer pink, about 5 minutes

Step 3

3 Stir in the garlic

Step 4

4 Whisk together the chili powder, cocoa powder, paprika, cumin, oregano, cinnamon, allspice, salt, black pepper, cayenne pepper and cloves in a small bowl, then add to the pot; cook for 1 minute, stirring, until fragrant

Step 5

5 Add the bay leaf, the tomatoes and their juices, the water and molasses, and bring to a boil

Step 6

6 Reduce the heat to low, cover and cook for at least 1 hour and up to 2 hours, stirring occasionally

Step 7

7 Meanwhile, use a sharp knife to cut the squash in half lengthwise

Step 8

8 Scrape out the seeds (reserve for another use or discard, as you wish)

Step 9

9 To cook the squash in the microwave, place one half, cut side down, in a microwave-safe baking dish with about a half-inch of water; microwave on HIGH for 5 to 7 minutes, until the squash is tender

Step 10

10 Repeat with the other half of the squash

Step 11

11 (Alternatively, you can roast the squash halves in a 400-degree oven for 30 to 45 minutes, cut sides down, in a baking dish with about a half-inch of water in the dish, until tender

Step 12

12 )

Step 13

13 Transfer the cooked squash to a cutting board and allow it to cool slightly, then use a fork to scrape out the squash flesh into spaghetti-like ribbons

Step 14

14 Transfer to a bowl, draining off any excess liquid, and cover to keep warm

Step 15

15 When ready to serve, discard the bay leaf from the chili

Step 16

16 Taste, and add a bit more salt, as needed

Step 17

17 Place the squash in a serving dish or divide among individual bowls or mugs

Step 18

18 Ladle the chili over the squash

Step 19

19 Garnish with the kidney beans, cheese and red onion