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 (175 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 (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.
Heat additional olive oil in a dutch oven over medium-high heat. Add the
Beefsteak Tomatoes (2)
Fresh Cilantro (1 Tbsp)
and let them get fragrant and soften for a couple of minutes.
Add in the
Ground Turkey (1 lb)
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)
Garlic Powder (1/2 tsp)
. Stir it all well.
Pour in the
Black Beans (1 can)
Red Kidney Beans (1 can)
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. Serve and enjoy! Cooking results may vary depending on microwave oven used.