Turkey Chili Spaghetti Squash

Place the Spaghetti Squash (3) in the Panasonic Microwave Oven and cook for 15 minutes. This will soften them enough to cut much more easily. While they're microwaving, preheat the oven.

Preheat the oven to 350 degrees F (180 degrees C) and line a sheet tray with a silicone mat or foil.

Cut the spaghetti squash in half and line them up on the sheet tray. Drizzle each half generously with Olive Oil (as needed) and sprinkle them with lots of Salt (to taste) and Ground Black Pepper (to taste). Place the tray in the oven to roast the squash for 45 minutes.

Heat additional olive oil in a dutch oven over medium-high heat. Add the Beefsteak Tomatoes (2), Onion (1), and Fresh Cilantro (1 Tbsp) and let them get fragrant and soften for a couple of minutes.

Add in the Ground Turkey (455 g) and let it cook while you break it up. Flavor the chili with the Tomato Paste (1 Tbsp), Chili Powder (1 tsp), Adobo Seasoning (1 tsp), Ground Cumin (1/2 tsp), Paprika (1/2 tsp), and Garlic Powder (1/2 tsp). Stir it all well.

Pour in the Black Beans (1 can), Red Kidney Beans (1 can), and Diced Tomatoes (1 can) with their liquid. 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.

Scoop all of the "spaghetti" out of the squash with a fork, breaking it up as you do.

Scoop the spaghetti squash into bowls and top it generously with the chili. Add as much Shredded Mexican Cheese Blend (to taste) as you like and some extra cilantro on top. Cooking results may vary depending on microwave oven used.