Turkey Chili Spaghetti Squash

It’s officially chili season, friends! I love how warming and hearty it is, whatever kind of meat and beans it has. That being said, I am trying to eat better and use more vegetables when I can. So I devised a lean and amazing turkey chili spaghetti squash! Usually I love my chili with cornbread or over rice but the spaghetti squash was a fantastic low carb option. Using the turkey made it much leaner too.

First, I got my spaghetti squash in the oven to roast. Before I did though, I learned a little hack to make it easier to cut them open. I put all three in the microwave together and softened them for 15 minutes. It made it much safer and easier to work with them.
While the spaghetti squash microwaved and roasted, I got the chili going. It was really simple to make but had so much flavor going on from 3 different tomato products, 2 different types of beans and lots of spices. It wasn’t spicy at all though. The fresh tomatoes really gave it some, um, well, freshness while the canned diced tomatoes gave it the liquid it needed and the tomato paste added an extra depth of flavor.
I timed it perfectly to have the spaghetti squash and chili done cooking at the same time. I shredded the spaghetti squash really well with a fork and scooped it into a container to hold it. Then it was just time to serve!

I spooned a generous amount of spaghetti squash into a pretty crock and an equally generous portion of the chili on top of it. Finally, I added some cheese and extra cilantro on top and dinner was ready! Oh my word, this was so hearty that I couldn’t believe it was so lean. We’ve been getting cooler nights here now so it really hit the spot. Hope you all enjoy it too! xoxo

Turkey Chili Spaghetti Squash
Turkey Chili Spaghetti Squash
5 from 4 votes
Turkey Chili Spaghetti Squash
Turkey Chili Spaghetti Squash
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins

This turkey chili spaghetti squash is so flavorful and comforting without being hard on the waistline. It is perfect for a cold weather meal!

Course: Main Course
Keyword: Chili, Spaghetti Squash, Turkey Chili Spaghetti Squash
Servings: 6
Calories: 282 kcal
Author: Jeanie and Lulu's Kitchen
  • 3 whole small spaghetti squash
  • olive oil as needed
  • salt as needed
  • pepper as needed
  • 2 whole fresh beefsteak tomatoes diced small
  • 1 whole onion diced small
  • 1 tablespoon fresh cilantro roughly chopped, plus additional for topping
  • 1 pound ground turkey
  • 1 teaspoon chili powder
  • 1 teaspoon red adobo seasoning
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 tablespoon tomato paste
  • 1 can black beans 15 ounces
  • 1 can kidney beans 15 ounces
  • 1 can diced tomatoes 28 ounces
  • shredded Mexican cheese blend for topping
  1. First, prepare the spaghetti squash. Place all 3 of them in the microwave together and microwave them for 15 minutes. This will soften them enough to cut much more easily. While they microwave, pre-heat the oven to 350 and line a sheet tray with a silicone mat or foil. When they are done, cut them in half and line them up on the sheet tray. The 6 halves should all just fit. Drizzle each half generously with olive oil and sprinkle them all with lots of salt and pepper. Get the tray in the oven to roast the squash for 45 minutes.

  2. Meanwhile, while the squash microwaves and roasts, make the chili. Heat a dash of the olive oil in a dutch oven over medium high heat. Add the fresh diced tomatoes, onion and cilantro and let them get fragrant and soften for a couple of minutes. Add in the turkey and let it cook while you break it up. Then flavor the chili with the tomato paste, chili powder, adobo, cumin, paprika and garlic powder. Stir it all well. Finally, pour in the beans with their liquid and canned diced tomatoes. Bring it to a low boil, then cover the dutch oven and lower the heat to a simmer. Let it simmer for 35-40 minutes.

  3. The chili should be done at roughly the same time as the spaghetti squash. Take the spaghetti squash and scoop out all of the "spaghetti" with a fork, breaking it up as you do, into a large bowl or container to hold it. Then just serve! Scoop the spaghetti squash into bowls and top it generously with the chili. Then add as much cheese as you like on top and some extra cilantro. Enjoy!! 

Nutrition Facts
Turkey Chili Spaghetti Squash
Amount Per Serving (1 bowl)
Calories 282 Calories from Fat 83
% Daily Value*
Fat 9.2g14%
Saturated Fat 1.5g9%
Cholesterol 77mg26%
Sodium 494mg21%
Potassium 662mg19%
Carbohydrates 25.6g9%
Fiber 7.8g33%
Sugar 7.8g9%
Protein 27.7g55%
Calcium 70mg7%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.
Turkey Chili Spaghetti Squash
Turkey Chili Spaghetti Squash


10 thoughts on “Turkey Chili Spaghetti Squash”

  1. I need to try that microwaving the squash trick! I think you just made my life easier (and possibly saved one of my fingers). ?

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