Spaghetti Squash Chili Boats

One of my New Year's resolutions is to cook more low-carb dinners. Though we love a crunchy baguette and pasta dishes, those are to be enjoyed on special occasions. Tell me who doesn't love easily slipping into their jeans without a tug of war contest - ME! 

I've found that Kalyn's Kitchen and SkinnyTaste are wonderful resources for low-carb recipes. Cheers to staying healthy in 2014!

Spaghetti Squash (Cincinnati) Chili Boats
serves 2-3

1 large spaghetti squash
1 batch Cincinnati Chili (could substitute any chili recipe here) 
1 cup freshly grated sharp cheddar cheese
1/2 yellow onion, diced (topping)
1 can kidney beans, rinsed and drained (topping)

Preheat oven to 400 degrees. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season with salt and pepper and bake for about 1 hour (cut side down) on baking sheet. When the squash is cooked, let it cool for about 10 minutes, keeping the oven on. When cool enough to handle, use a fork to remove flesh which will look like strands, reserving the shells. Drain the squash on a paper towel to remove excess liquid. 

Mix together the squash and half of the sauce in a large mixing bowl. Scoop the mixture back into the shells and place on a baking sheet. Top with extra chili and grated cheddar cheese and bake (at 400 degrees) for 20 minutes. 

Top with any chili toppings, I used kidney beans and onions since this was Cincinnati chili.