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.
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
This turkey chili spaghetti squash is so flavorful and comforting without being hard on the waistline. It is perfect for a cold weather meal!
- 3wholesmall spaghetti squash
- olive oilas needed
- saltas needed
- pepperas needed
- 2wholefresh beefsteak tomatoesdiced small
- 1wholeoniondiced small
- 1tablespoonfresh cilantroroughly chopped, plus additional for topping
- 1poundground turkey
- 1teaspoonchili powder
- 1teaspoonred adobo seasoning
- 1/2teaspoongarlic powder
- 1tablespoontomato paste
- 1canblack beans15 ounces
- 1cankidney beans15 ounces
- 1candiced tomatoes28 ounces
- shredded Mexican cheese blendfor topping
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.
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.
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!!