Heather’s Heart Healthy Spaghetti Squash with ChiliSeptember 28, 2011 by: Brian
Heather (Brian’s wife)was poking around some recipe sites and came across a heart healthy recipe for spaghetti squash with chili, you wondered where I got that catchy name, didn’t ya? This was the first time trying spaghetti squash so we followed the recipe as it was written but added a few extra spices. Gotta say I pleasantly surprised! It had a slight crunch texture and a sweet flavor (kind of like glass noodles). The chili was pretty average and I needed some hot sauce to kick t up to where I like it, but overall it was a pretty good dish. Enjoy!
- 1 2-pound spaghetti squash
- 8 ounces lean ground beef
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 14 1/2-ounce candiced tomatoes and green chiles, undrained
- 1 11-ounce can no-salt-added corn, drianed
- 1 8-ounce can no-salt-added tomato sauce
- 2 tablespoons no-salt-added tomato paste
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon dried oregano, crushed
- Fresh oregano leaves (optional)
Preheat oven to 350°F. Halve the spaghetti squash lengthwise and remove seeds and membranes. Place squash halves, cut sides down, on a baking sheet. Bake for 45 to 50 minutes or until tender. Cool slightly. Using a fork, shred and separate the spaghetti squash into strands.
Meanwhile, for sauce: In a medium saucepan, cook ground beef, onion, and garlic until meat is brown and onion is tender. Drain off fat.
Stir in undrained tomatoes and green chiles, corn, tomato sauce, tomato paste, chili powder, and dried oregano. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until desired consistency.
Serve meat sauce with spaghetti squash. If desired, sprinkle with fresh oregano.