Spaghetti Squash Cincinnati Chili

• 1 medium spaghetti squash (about 3 pounds)
• 1 small onion, finely chopped
• 2 tablespoons vegetable oil
• 2 cloves garlic, chopped
• 1 pound ground beef chuck
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper
• 1 28 -ounce can diced tomatoes
• 1 15 -ounce can kidney beans, drained and rinsed
• Oyster crackers and shredded cheddar cheese, for topping

1. Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note).
2. Meanwhile, put half of the onion in a small bowl and cover with cold water; set aside.
3. Heat the vegetable oil in a large saucepan over medium heat.
4. Add the remaining onion and the garlic.
5. Cook, stirring occasionally, until slightly softened, about 3 minutes.
6. Add the beef, tomato paste, chili powder, cumin, paprika, cinnamon, oregano, cayenne, 1 teaspoon salt and a few grinds of black pepper.
7. Cook, stirring occasionally, until the beef is browned, about 7 minutes.
8. Add the tomatoes and 1 1/2 cups water to the beef mixture.
9. Increase the heat to medium high and bring to a boil.
10. Reduce the heat to medium low and simmer, stirring occasionally, until the chili is slightly thickened, about 20 minutes; season with salt and black pepper.
11. Drain the reserved onion; pat dry.
12. Top each serving of chili with the spaghetti squash, kidney beans, onion, oyster crackers and cheese.
13. Photograph by Johnny Miller

onion, vegetable oil, garlic, ground beef, tomato paste, chili powder, ground cumin, paprika, ground cinnamon, oregano, cayenne pepper, kosher salt, tomatoes, kidney beans, crackers

Taken from www.foodnetwork.com/recipes/food-network-kitchens/spaghetti-squash-cincinnati-chili.html (may not work)