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RECIPE
17 INGREDIENTS8 STEPS1HR 45MIN

Turkey Chili Spaghetti Squash

5.0
1 Ratings
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
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This turkey chili spaghetti squash is so flavorful and comforting without being hard on the waistline. It is perfect for a cold-weather meal! The spaghetti squash was a fantastic low carb option and using turkey makes it much leaner too. (Partnership with Panasonic)

1HR 45MIN

Total Time
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
3
Spaghetti Squash
to taste
to taste
Salt and Pepper
2
Beefsteak Tomatoes , diced
1
Onion , diced
1 Tbsp
Roughly Chopped  Fresh Cilantro
plus additional for topping
1 tsp
Chili Powder
1 tsp
Adobo Seasoning
1/2 tsp
Ground Cumin
1/2 tsp
1/2 tsp
Garlic Powder
1 Tbsp
Tomato Paste
1 can
(15 oz)
1 can
(15 oz)
Red Kidney Beans
1 can
(28 oz)
Diced Tomatoes
to taste
Shredded Mexican Cheese Blend
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Nutrition Per Serving
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CALORIES
915
FAT
14.2 g
PROTEIN
46.2 g
CARBS
162.6 g

Directions

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Step 1
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.
Step 2
Preheat the oven to 350 degrees F (175 degrees C) and line a sheet tray with a silicone mat or foil.
Step 3
Cut the spaghetti squash in half and line them up on the sheet tray. Drizzle each half generously with Olive Oil (to taste) and sprinkle them with lots of Salt and Pepper (to taste). Place the tray in the oven to roast the squash for 45 minutes.
Step 4
Heat additional olive oil in a dutch oven over medium-high heat. Add the Beefsteak Tomato (2), Onion (1), and Fresh Cilantro (1 tablespoon) and let them get fragrant and soften for a couple of minutes.
Step 5
Add in the Ground Turkey (1 pound) and let it cook while you break it up. Flavor the chili with the Tomato Paste (1 tablespoon), Chili Powder (1 teaspoon), Adobo Seasoning (1 teaspoon), Ground Cumin (1/2 teaspoon), Paprika (1/2 teaspoon), and Garlic Powder (1/2 teaspoon). Stir it all well.
Step 6
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.
Step 7
Scoop all of the "spaghetti" out of the squash with a fork, breaking it up as you do.
Step 8
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. Serve and enjoy! Cooking results may vary depending on microwave oven used.

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Nutrition Per Serving
Calories
915
% Daily Value*
Fat
14.2 g
18%
Saturated Fat
3.2 g
16%
Trans Fat
0.1 g
--
Cholesterol
52.2 mg
17%
Carbohydrates
162.6 g
59%
Fiber
39.7 g
142%
Sugars
47.9 g
--
Protein
46.2 g
92%
Sodium
485.7 mg
21%
Vitamin D
0.3 µg
2%
Calcium
456.2 mg
35%
Iron
12.5 mg
69%
Potassium
3468.0 mg
74%
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