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 cucharadas de aceite de oliva virgen extra

• 450 g de carne de pavo molida

• 1/2 cucharadita de pimienta de Jamaica molida

• 1/2 cucharaditas de canela molida

• 1/4 cucharaditas de pimienta de cayena

• 3 cucharadas de vinagre de sidra de manzana

• 1 onion, finely chopped, divided

• Caldo de pollo bajo en sodio de 475 ml

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

• 1 (400g) can tomato sauce

• 1 tablespoon unsweetened cocoa powder

• 1/4 taza de perejil picado

• 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.

Descargo de responsabilidad

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