Tonight I wanted to do something with my spaghetti squash and was also jones’n for some chili. I got the idea to start using spaghetti squash on my ride home from the Pocono race. We eat spaghetti every week practically and this would make for a nice alternative to the starchy variety. Then Cincinnati Chili came to mind. The first time I had it, I was like WTH are they doing and what is 3-way, 5-way… really man what is this. It was very tasty. Here is the chili recipe and this makes for a nice gluten free alternative since they are in season.
Preheat oven to 350°F. Cut the squash in half lengthwise and scoop out the seeds. Brush both halves with the oil and sprinkle with the brown sugar. Place them, cut sides down, on a baking sheet and roast until fork-tender, about 1 hour. Scoop the squash strands out and into bowls.