Turkey Chili Spaghetti Squash

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 350ºF 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!