Spiced Turkey Chili with Spaghetti Squash

Ingredients

• •2 small spaghetti squash
• •1½ teaspoons kosher salt
• •2 tablespoons extra-virgin olive oil
• •1 pound ground turkey
• •½ teaspoon ground allspice
• •½ teaspoon ground cinnamon
• •¼ teaspoon cayenne pepper
• •3 tablespoons apple cider vinegar
• •1 whole onion
• •2 cups low-sodium chicken broth
• •1 can kidney beans
• •1 can tomato sauce
• •1 tablespoon unsweetened cocoa powder
• •¼ cup chopped parsley
• •¼ cup sliced pitted black olives

Cooking Instructions

1. 1.

   Preheat oven to 375°F. Season squash with 1 tsp. 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.

   40 min

2. 2.

   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 tsp. 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.

   31 min

3. 3.

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

   5 min