Turkey Chili Spaghetti Squash
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Ground turkey chili is added to roasted spaghetti squash and topped with avocado and cilantro for a healthy and gluten free way to eat chili!
Tomorrow is the first day of fall and I couldn’t be more excited for the delicious flavors of the new season.
Two of my favorite things to make during fall are chili and spaghetti squash. I combined them both in this tasty and healthy new recipe.
In my family, chili is traditional served over chips or with cornbread, for this recipe I served it stuffed in spaghetti squash. I love spaghetti squash because it’s a great healthy alternative to chips, bread or pasta.
In this recipe, I also used lean ground turkey instead of ground beef in the chili and added my own spices instead of buying a packaged chili seasoning, making this a healthier chili recipe.
Ingredients
- 1 large spaghetti squash
- 2 tablespoons olive oil (divided)
- 1 ½ teaspoons kosher salt (divided)
- 1 ½ teaspoons black pepper (divided)
- ½ cup red onion (diced)
- 3 cloves garlic (minced)
- 1 pound lean ground turkey
- 15 ounce can chili beans
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper
- ½ teaspoon ground cumin
- ¼ teaspoon red pepper flakes
Optional Toppings
- Pepper jack cheese
- Fresh Cilantro
- Avocado (diced)
Instructions
Preheat the oven to 400°F.
Cut the spaghetti squash in half lengthwise, remove the seeds and brush with 1 tablespoon olive oil then sprinkle with ½ teaspoon salt and ½ teaspoon black pepper.
Place cut side down on a baking sheet and roast in the oven for 45 minutes.
While the spaghetti squash is roasting, prepare the turkey chili.
Add 1 tablespoon of olive oil to a large skillet on the stove over medium heat. When hot, add the diced onion and cook for 3-5 minutes. Add the minced garlic and cook for an additional minute, then add the ground turkey.
Cook until the meat is browned, approximately 8-10 minutes. Drain any grease then add the chili beans, remaining 1 teaspoon salt and 1 teaspoon black pepper, and all additional spices.
Combine well, turn to low, cover and simmer for 15-20 minutes.
Remove the spaghetti squash from the oven and allow the squash to cool slightly then use a fork to pull the spaghetti “noodles” apart inside the squash.
Fill with the turkey chili.
Add any desired optional toppings.
Grab a fork and dig in!
More spaghetti squash recipes
For more delicious spaghetti squash recipes, check out these 5 favorites!
Turkey Chili Spaghetti Squash
Video
Ingredients
- 5 lb spaghetti squash
- 2 tbsp olive oil, divided
- 1 ½ tsp kosher salt, divided
- 1 ½ tsp black pepper, divided
- ½ cup red onion, diced
- 3 cloves garlic, minced
- 1 lb lean ground turkey
- 15 oz chili beans
- 1 tsp paprika
- 1 tsp chili powder
- ½ tsp cayenne pepper
- ½ tsp cumin
- ¼ tsp red pepper flakes
Optional Toppings
- Pepper jack cheese, shredded
- Fresh Cilantro, chopped
- Avocado, diced
Instructions
- Preheat the oven to 400° F.
- Cut the spaghetti squash in half lengthwise, remove the seeds and brush with 1 tbsp olive oil then sprinkle with ½ tsp salt and ½ tsp black pepper.
- Place cut side down on a baking sheet and roast in the oven for 45 minutes.
- While the spaghetti squash is roasting, prepare the turkey chili.
- Add 1 tbsp of olive oil to a large skillet over medium heat.
- When hot, add the diced onion and saute for 3-5 minutes.
- Add the minced garlic and saute for an additional minute, then add the ground turkey.
- Cook until the meat is browned, app. 8-10 minutes.
- Drain any grease then add the chili beans, remaining 1 tsp salt and 1 tsp pepper, and all additional spices.
- Combine well, turn to low, cover and simmer for 15-20 minutes.
- Remove the spaghetti squash from the oven and allow the squash to cool slightly then use a fork to pull the spaghetti “noodles” apart inside the squash.
- Fill with the turkey chili.
- Add any desired optional toppings.
Notes
Nutrition Facts
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20 Comments on “Turkey Chili Spaghetti Squash”
Made this tonight and my hubs and I loved it! We’ve become obsessed with spaghetti squash lately. I’m also gluten free and it has become a fantastic substitute for so many grains!
Yay! Thanks for sharing Samantha! So glad that you and your hubby enjoyed it!