Chili with Spaghetti Squash
(Chili Serves 4)Place squash sections face down in a large bowl of water. Microwave for 10 minutes. Carefully remove from water. Remove pulp strands with fork.
1 medium spaghetti squash, seeded and cut in 4-6 inch sections (mine was enough for 6 servings)
Saute shallots and garlic in a non-stick saucepan. Add ground beef. Crumble and brown. Stir in tomato paste and spices.
2 tablespoon shallots, diced
1 garlic clove, crushed
6 ounce ground beef
1 tablespoon tomato paste
1 1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon cinnamon
1/4 teachoon oregano
Add tomatoes, water and black eyed peas (or beans) to meat mixture. Bring to a boil. Cover and simmer for 15 minutes.
1 15 ounce can diced tomatoes, without salt
1 cup black eyed peas, frozen, without salt
3/4 cup water
Place chili in serving bowls. Garnish with spaghetti squash pulp and shredded cheese.
1 reduced fat cheddar cheese stick, shredded (for 2 servings)
The squash was grown and purchased at Klotz farm store. The meat was purchased and beef raised by Working H Farm. Both stores are located on Friendsville (Md) Road, just off Rt. 68 near Deep Creek.