I love chili and make it pretty often. The variations are limitless, and leftovers are just as delicious or maybe even better than the day it’s made. And if I can mix it with vegetables even better. So I created Spaghetti Squash with Turkey Chili. The squash is the perfect foil to soak up the flavors of the chili, making each bite flavorful and yet another way to highlight the squash season.
Ingredients for Spaghetti Squash with Turkey Chili:
2 spaghetti squash, halved and seeds removed
1 1/2 pounds ground turkey
2 tablespoons grapeseed oil
2 cups diced onions
1 cup chopped red bell pepper
4 cloves garlic, minced
1 - 8 ounce can tomato sauce + 1 can of water
1 - 15 ounce can pink beans, rinsed and drain
1-1/2 cups shredded cheddar cheese
kosher salt
black pepper
Spice Mixture:
1 tablespoon + 1 1/2 teaspoons chili powder
1 tablespoon tomato paste
3 teaspoons dried oregano
1 1 /2 teaspoons cumin
1 teaspoon smoked paprika
Serve with shredded cheese, sliced jalapeno, diced tomatoes, and sliced scallions
Time-Saving Tip: Prepare the chili a day in advance or earlier in the day.
Let's see what we need.
We're ready to cook.
Cut the squash in half lengthwise and remove the seeds. Place on a parchment-lined cookie sheet and brush the cut side of the squash with oil; liberally season with salt and pepper. Bake in a preheated 400-degree oven about 25 minutes and turn over. Bake until tender when pierced with a fork. A fork works best to separate the squash into spaghetti-like strands.
Add the oil, diced onion, and pepper to a pan. Season with salt and pepper and saute for 3-4 minutes. Add the garlic and tomatoes, once fragrant.
Add the turkey and seasoning mix; cook until turkey is no longer pink.
Then add the beans, sauce, and water. Cook for 20-25 minutes until chili has thickened and the flavors are blended. Taste and add salt and pepper as needed.
Scoop some of the hot chili on top of the squash and top with the cheese. At this point, you can return the squash to the oven for a minute to melt the cheese. Then add the rest of the toppings.
It's ready! Spaghetti Squash with Turkey Chili is not only delicious but so much fun to eat.
Enjoy!
Spaghetti Squash with Turkey Chili:
2 spaghetti squash, halved and seeds removed
1 1/2 pounds ground turkey
2 tablespoons grapeseed oil
2 cups diced onions
1 cup chopped red bell pepper
4 cloves garlic, minced
1 - 8 ounce can tomato sauce + 1 can of water
1 - 15 ounce can pink beans, rinsed and drain
1-1/2 cups shredded cheddar cheese
kosher salt
black pepper
Spice Mixture:
1 tablespoon + 1 1/2 teaspoons chili powder
1 tablespoon tomato paste
3 teaspoons dried oregano
1 1 /2 teaspoons cumin
1 teaspoon smoked paprika
Serve with shredded cheese, sliced jalapeno, diced tomatoes, and sliced scallions
Cut the squash in half lengthwise and remove the seeds. Place on a parchment-lined cookie sheet and brush the cut side of the squash with oil; liberally season with salt and pepper. Bake in a preheated 400-degree oven about 25 minutes and turn over. Bake until tender when pierced with a fork. A fork works best to separate the squash into spaghetti-like strands.
Add the oil, diced onion, and pepper to a pan. Season with salt and pepper and saute for 3-4 minutes. Add the garlic and tomatoes, once fragrant.
Add the turkey and seasoning mix; cook until turkey is no longer pink.
Then add the beans, sauce, and water. Cook for 20-25 minutes until chili has thickened and the flavors are blended. Taste and add salt and pepper as needed.
Scoop some of the hot chili on top of the squash and top with the cheese. At this point, you can return the squash to the oven for a minute to melt the cheese. Then add the rest of the toppings.
Time-Saving Tip: Prepare the chili a day in advance or earlier in the day.
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