Chili and Spaghetti Squash
1 lb ground meat
2T olive oil
1 small diced onion
1 red or green diced bell pepper
4-6 diced garlic cloves
1 15oz can petite diced tomatoes
1 8oz can tomato sauce
1 cup water or red table wine
2t chili powder
1 15oz can of kidney beans
1t dairy free chocolate chips
2t sugar (opt.)
1 spaghetti squash
Olive oil for drizzling
Salt and pepper to taste
Sauté the onions, pepper and garlic in the olive oil for about one minute. Add the ground meat and sauté till cooked.
Add the cans of tomatoes, water or wine, herbs and spices. Cover the pot and simmer for about 30 minutes.
Meanwhile, prepare the spaghetti squash.
Preheat the oven to 400 degrees
Cut the squash lengthwise and discard the seeds.
Drizzle the inside with olive oil and season with salt and pepper.
Place face down on a cookie sheet and pierce the backs with a fork for proper ventilation.
Bake in the oven for 25-30 minutes or until tender.
Remove from oven and allow to cool. Once cooled, scrape the inside of the squash with a fork. It should separate into spaghetti like strands.
Meanwhile, add the beans and the chocolate to the chili. If you are adding sugar for a little sweetness, now is the time to do so.
Simmer for an additional 5 minutes.
Note: the cocoa in the chocolate allows the chili flavors to marry better. It will not make your chili taste like chocolate. If you don’t believe me, taste the chili before and after you add the chocolate. You will be an instant believer:-)
Serve the chili and the spaghetti squash the same way you would spaghetti and meat sauce.