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Spaghetti squash with chili con carne and cheddar gratin

Spaghetti squash with chili con carne and cheddar gratin

Spaghetti squash with chili con carne and cheddar gratin | Easy | 2 hours
Spaghetti squash with chili con carne and cheddar gratin
Easy
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Recipe details

Ingredients

CHILI

TOPPINGS

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Directions

  1. Preheat oven to 180 °C (350 °F).
  2. Line a baking sheet with parchment paper. Brush squash halves with olive oil. Season with salt and pepper to taste. Place squash halves face down on baking sheet. Bake in oven for 50 to 60 minutes.
  3. Heat oil in a pot. Cook meat for 3 minutes. Season with salt and pepper to taste.
  4. Add onion, garlic and celery. Cook for 2 to 3 minutes.
  5. Add chili seasoning. Cook for 1 minute.
  6. Add chicken broth, tomato sauce, chipotle pepper, maple syrup, beans and kernel corn. Mix. Bring to a boil. Cook slowly for 20 to 25 minutes.
  7. Remove squash from oven. Let stand for 5 minutes.
  8. Flip squash pieces. Using a fork, scrape the inside of the squash to separate the spaghetti.
  9. Add 1 to 2 large spoons of chili to each of the spaghetti squash halves. Finish with grated cheddar cheese.
  10. Broil for 5 to 8 minutes or until nicely coloured.
  11. Remove from oven.
  12. Serve immediately. Add toppings if desired.

Chef’s secret

Squash must be well cooked in order to obtain spaghetti.

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