Spiced Turkey Chilli with Spaghetti Squash

Ingredients for Spiced Turkey Chilli with Spaghetti Squash

• 2 small or 1 large spaghetti squash (3–1.6kg), halved lengthwise, seeded

• 1 1/2 teaspoons (or more) kosher salt, divided

• 2 tablespoons extra-virgin olive oil

• 450g turkey mince

• 1/2 teaspoons ground allspice

• 1/2 teaspoons ground cinnamon

• 1/4 teaspoons cayenne pepper

• 3 tablespoons apple cider vinegar

• 1 onion, finely chopped, divided

• 475ml low-sodium chicken broth

• 1 (400g) can kidney beans, drained, rinsed

• 1 (400g) can tomato sauce

• 1 tablespoon unsweetened cocoa powder

• 1/4 cup chopped parsley

• 1/4 cup sliced pitted black olives

How to make Spiced Turkey Chilli with Spaghetti Squash

Preheat oven to 191°C. Season squash with 1 teaspoon salt. Arrange face down on a parchment-lined rimmed baking sheet. Bake squash until interior is tender when flipped and prodded with a fork, 20–40 minutes depending on size.

Meanwhile, heat oil in a large, deep-sided skillet over high. Add turkey and cook, breaking up with a wooden spoon and stirring occasionally, until well browned, about 8 minutes. Reduce heat to medium. Add allspice, cinnamon, cayenne, three-quarters of the onion, and 1/2 teaspoons salt and cook, stirring occasionally, until tender, 8 minutes. Increase heat to high. Stir in vinegar, scraping up browned bits from bottom of pan. Add broth, beans, tomato sauce, and cocoa powder and stir to combine. Bring to a boil and continue to cook, stirring occasionally, until thickened slightly, about 15 minutes. Season with salt, if needed.

Scrape spaghetti squash out into strands with a fork. Divide among bowls, then spoon chilli over. Top with parsley, olives, and remaining chopped onion.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.