Cincinnati Turkey Chili Spaghetti Squash Boats

5 from 3 votes

These chili spaghetti squash boats are loaded to the max with a hearty turkey chili and baked with plenty of gooey cheese on top.

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 432kcal

3 small spaghetti squash
3 tablespoons vegetable oil, divided
Salt and pepper to taste
1 lb ground turkey
1 medium yellow onion, finely diced
1 medium sweet pepper, diced into 1/4-inch cubes
2 medium cloves garlic, minced
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
1 (15 oz) can petite-diced tomatoes, undrained
3/4 cup tomato sauce
1 (15 oz) can black beans, drained and rinsed
1-1/2 cups shredded Monterey jack cheese
Fresh cilantro, sour cream, diced avocado, or your favorite chili toppings for topping

Preheat oven to 400F. Lightly grease a large sheet pan and set aside.
Cut each spaghetti squash in half and scoop out seeds. Rub interior of each half with 2 tablespoons vegetable oil and season with salt and pepper. Lay squash halves, cut side-down on prepared sheet pan and bake at 400F 30-35 minutes until squash is tender (you may have to roast longer if using larger spaghetti squash).
Allow squash to cool slightly, then use a fork to shred the inside of squash into noodles. Set aside for a moment.
Heat remaining 1 tablespoon oil in a medium pot or Dutch oven over medium-high heat. Add ground turkey, onion, and pepper and cook until turkey is no longer pink. Add garlic and spices and cook 1-2 additional minutes until fragrant.
Add diced tomatoes, sauce, and beans to pot and bring to a simmer over medium-high heat. Reduce heat to medium and allow to simmer 5-10 minutes, stirring occasionally. Season chili with salt and pepper to taste.
Divide chili mixture between spaghetti squash boats and top with cheese. Broil boats 2-3 minutes until cheese is melted and browned.
Top boats with optional toppings and serve warm. Enjoy!

Storing Instructions

Store squash boats in refrigerator up to 6 days.