Top of the mornin’ to ya!
I hope that you all had an awesome weekend :). Mine was pretty low key. Friday I went to Ann Arbor for dinner with my family and Saturday I cooked/baked. My favorite past time. Going out to eat is always sort of tricky but it’s nice to find delicious items on the menu. Even though we were at a seafood restaurant, I was able to order a quinoa and basmati rice dish with a side of jumbo baked asparagus. Super yum! Sooooo, are you wondering what I whipped up for #meatlessmonday? Hmmmm, well it’s a Cincinnati staple. Some of you have probably heard of Cincinnati style chili or some of you may know it as something else. It is absolutely positively awesome and so different. Chili is used as a topping for spaghetti or in this case, spaghetti squash. You can get it two-way, which is just spaghetti and chili, and all the way up to five-way. One-way, two-way, five-way, 50-way, I WANT IT ALL. I know that you’re going to love every part of this dish.
Those beautiful toppings include avocado and cashew cream along with some soy free and dairy free “cheese”. Heck yes. “Cheese” on everything makes the world go round.
Spaghetti Squash is a fabulous and healthy alternative to pasta. The flesh is this beautiful and bright yellowish orange color. Once you bake it, take a fork, scoop it out and the flesh looks like strands of spaghetti!
Personally, this is my favorite #marysmeatlessmonday dish thus far. It’s really hard to come up with vegan dishes sometimes but I look for inspiration all around me. I lived in Cincinnati last year and it never crossed my mind to recreate its staple dish. Well, better late than never!
- 2 small or medium spaghetti squashes
- Olive oil
- Chili powder
- Salt & pepper to taste
- 1 large red bell pepper
- 1/2 medium white onion
- 8 oz bag of lentils
- 1 can garbanzo beans
- 32 FL oz vegetable stock
- 2 cans tomato sauce
- 1 can water
- 1/2 tsp cinnamon
- 1/4 tsp paprika
- 1 tbsp brown sugar
- 1-1.5 tbsp chili powder
- Salt & pepper to taste
- Preheat the oven to 375 degrees.
- Cut the spaghetti squashes in half, scoop out the seeds and brush the inside with olive oil.
- Sprinkle light chili powder, salt and pepper on top.
- Bake for 30-35 minutes or until tender depending on size.
- Take out the flesh of the squash with a fork.
- For the chili, sauté the onion and bell pepper for a couple of minutes in olive oil.
- Then, add everything but the garbanzo beans and can of water.
- Let the sauce cook on medium heat for 30 minutes.
- Then, add the water and garbanzo beans. Cook the sauce another 25 minutes.
- Top the spaghetti squash with the chili and favorite toppings.