I have only just recently discovered my love of the Spaghetti Squash which led to the creation of my Cincinnati Chili with Spaghetti Squash recipe. For all these years, I thought I wasn’t a fan because whenever I tried it, it was always mushy (I kept trying because I reeeeally wanted to like it!) The concept of this poser acting as a substitute for actual spaghetti made about as much sense to me as substituting brussels sprouts for a donut.
Then it all changed… I was out to lunch with a couple of friends and one of them ordered a dish with spaghetti squash. I declined a bite, but after both of them were going on about how great it was I figured I would give another go. It was amazing! I realized that my disdain for this poor under appreciated squash was due to the fact that any time I had tried it, it was baked too long. My next grocery trip I picked one up and decided to give it a shot. Baking temperature/time and squash size involved some experimentation, so we suffered through some mushy ones for sure! I finally found the perfect size/bake time/bake temperature for the squash to easily produce it’s spaghetti style strands (al denté in real spaghetti speak!)
As a confessed pasta lover, I was so excited to try this healthy substitute for one of my favorite foods that works so well in so many recipes! One of my favorites is this Cincinnati Chili. Although I’m from Ohio, I have no idea why it’s called Cincinnati Chili, but I do know that it’s delicious! This Cincinnati Chili is what they would call a 5-way, meaning it has beans (although mixed in with the chili), raw onions, and of course cheese piled atop the spaghetti (squash)!
Cincinnati Chili with Spaghetti Squash
Printable recipe card below.
5 minutes prep time 35 minutes bake time 4 servings
Ingredients:
- 1 medium sized spaghetti squash
- 3 cups Best Ever Chili (recipe here)
- 1/4 teaspoon ground cumin
- ½ white onion, chopped
- Finely shredded cheddar cheese (I use the reduced fat, but NOT fat free)
Directions:
Preheat oven to 350º.
Cover cookie sheet with a sheet of foil, spray with nonstick cooking spray.
Cut spaghetti squash in half, length wise. These things are very hard, and HARD to cut; make sure you have a big, sharp, scary knife. Place halves on cookie sheet flesh side down.
Bake for 35 minutes.
Mix cumin in to chili, reheat chili if leftover.
Remove the squash from oven and scoop out seeds with a large spoon. It will be VERY hot so be sure to protect your hands with a pot holder to get a good grip on the squash.
Use a fork to scrape the flesh of the squash into “noodles” and place into bowls.
Scoop out chili with a slotted spoon so you get the thickest parts of the chili and place on top of the squash.
Add chopped onion on top of the chili.
Pile on desired amount of cheese.
Enjoy!

Cincinnati Chili with Spaghetti Squash
Ingredients
- 1 medium sized spaghetti squash
- 3 cups Best Ever Chili recipe here
- 1/4 teaspoon ground cumin
- ½ white onion chopped
- Finely shredded cheddar cheese I use the reduced fat, but NOT fat free
Instructions
- Preheat oven to 350º.
- Cover cookie sheet with a sheet of foil, spray with nonstick cooking spray.
- Cut spaghetti squash in half, length wise. These things are very hard, and HARD to cut; make sure you have a big, sharp, scary knife. Place halves on cookie sheet flesh side down.
- Bake for 35 minutes.
- Mix cumin in to chili, reheat chili if leftover.
- Remove the squash from oven and scoop out seeds with a large spoon. It will be VERY hot so be sure to protect your hands with a pot holder to get a good grip on the squash.
- Use a fork to scrape the flesh of the squash into "noodles" and place into bowls.
- Scoop out chili with a slotted spoon so you get the thickest parts of the chili and place on top of the squash.
- Add chopped onion on top of the chili.
- Pile on desired amount of cheese.
Do you have any favorite Spaghetti Squash recipes? Check out these other amazing recipes featuring spaghetti squash.
Have a wonderful weekend!
Elaine says
Roasting spagetti squash makes such a difference in the flavor. Great idea to serve Cincinnati Chili over it. We love ours five ways (al toppings).
terry says
I’m sorry I didn’t know how to cook it. Thanks for teaching me. Mom
Lydia Nordhoff says
I don’t remember you ever cooking it mom, don’t be sorry! xoxo
Ryan says
Yes please! Yummy!!