Pulp Chili

My chili con carne with spaghetti squash features local beef and squash.  The recipe appears in this month's Food Network magazine.  

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.