Skyline Chili Spaghetti Squash

True story: I lived in Cincinnati, OH for two years of my life - I was around age 4-5 but I STILL remember loving Skyline Chili and LaRosa's Pizza. My favorite part was for sure the giant pile of cheddar cheese and that's why I used so much of it in this recipe! Heinen's sells Skyline Chili in the freezer isle and every once in a while I eat it with the fam. 
 
So here's my grand Super Bowl idea, lol. I mean... this is better for you than having Skyline Chili with a pound of pasta or on a hot dog, am I right? Either way, it tastes delicious and there are in fact fewer carbs than traditional Skyline Chili meals. Unless you drink multiple beers while eating it like I did. #SundayFunday

Ingredients: 

• 1 spaghetti squash
• 1 frozen container of Skyline Chili 
• 2 cups shredded cheddar cheese
• Optional: Diced onions, sour cream, oyster crackers, hot sauce, and BEERS.

Directions: 

1. Preheat the oven to 400 degrees. Puncture the spaghetti squash 4-5 times with a knife and cook in an oven safe container for 1 hour, then cool for 20 minutes.
   
2. While waiting on the spaghetti squash, thaw/heat the frozen Skyline Chili according to package directions. 
3. Slice the spaghetti squash in half longways and remove the seeds and pulp. Scrape down the spaghetti from the sides until the "bowl" is full.
4. Divide the warmed sauce up into equal parts and pour over the squash noodles. Top with cheese and bake for 10 minutes if you want melted cheese.
5. Top finished product with onions, more cheese, crackers, crunched up Dorritos, hot sauce. Whatever you would like!