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Spaghetti squash boats loaded to the max with lighter turkey chili and plenty of gooey cheese on top!---An easy and healthier way to enjoy Cincinnati-style chili.
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5 from 3 votes

Cincinnati Turkey Chili Spaghetti Squash Boats

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 315kcal


  • 2 medium spaghetti squash
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/2 lb ground turkey
  • 1 small onion finely diced
  • 1 small sweet pepper diced
  • 2 cloves garlic minced
  • 3/4 cup diced tomatoes drained
  • 3/4 cup black beans drained
  • 1/2 cup tomato sauce
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 cup shredded cheddar cheese
  • 2 tablespoons minced fresh parsley


  • Preheat oven to 400F. Lightly grease a baking sheet and set aside.
  • Cut each spaghetti squash in half and scoop out seeds. Rub interior of each half with olive oil and sprinkle with salt and pepper. Lay squash halves, cut side-down on prepared baking sheet and bake at 400F 30-35 minutes or until squash is fork-tender. Remove from oven, cool slightly, then use a fork to shred the inside of squash boats into noodles. Set aside.
  • In a medium skillet over medium-high heat, brown ground turkey, onion, sweet pepper, and garlic until turkey is no longer pink and vegetables are tender. Reduce heat to medium and add diced tomatoes, black beans, tomato sauce, chili powder, cumin, and salt and pepper to taste. Bring to a simmer until heated through and bubbly.
  • Divide chili mixture between spaghetti squash bowls. Top with shredded cheese and parsley on top. Bake spaghetti squash boats at 400F 15-20 minutes or until cheese is melted and filling is bubbly. Enjoy warm!


Serving: 1g | Calories: 315kcal | Carbohydrates: 12.7g | Protein: 25.3g | Fat: 19.7g | Saturated Fat: 7.6g | Polyunsaturated Fat: 12.1g | Cholesterol: 87mg | Sodium: 425mg | Fiber: 4.2g | Sugar: 5.6g