Our friends, Carolyn, Ron and Francisco came over for dinner today. We made Spaghetti Squash Cincinnati Chili since there were a few dietary considerations. But this recipe was quite delicious. The spaghetti squash served as a good filler and replacement for the usual pasta.

Preheat the oven to 400 degrees F. Halve and seed 1-2 spaghetti squash and roast. Then scrape the insides into strands.

Heat a few tablespoons of vegetable oil in a large saucepan over medium heat. Add 1-2 medium onions, chopped and 3-4 cloves of minced garlic. Cook, stirring occasionally, until slightly softened, about 3 minutes. Add 2 pounds of ground beef to pot. Cook, stirring occasionally, until the beef is browned, about 7 minutes and then drain the fat from the pot. Add 2 28-ounce cans of diced tomatoes, 2 cans of drained kidney beans, 1 can of drained black beans, 1 can of corn (drained) along with 2 tablespoons of chili powder, 2 teaspoons of ground cumin, 2 teaspoons of paprika, 1 teaspoon of cinnamon, 1 teaspoon of oregano, and cayenne to taste. A salt and a few grinds of black pepper to taste as well.

Increase the heat to medium high and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the chili is slightly thickened, about an hour.

Top each serving of chili with the spaghetti squash, chopped onion, and shredded cheddar cheese.

One final note: The recipe described above is meant to serve at least 6 people. If you want to make less, halve everything that is used.