Spiced Turkey Chili with Spaghetti Squash
Recipe: https://recipestripper.com/recipes/5801f89a-25f1-46c7-bd7a-70d90b38cb4c
Original source: https://www.epicurious.com/recipes/food/views/spiced-turkey-chili-with-spaghetti-squash
Recipe image: https://assets.epicurious.com/photos/5a036fd657e96a30a35d1661/16:9/w_5776,h_3249,c_limit/Spiced-Turkey-Chili-with-Spaghetti-Squash-recipe-110417.jpg

Spiced with cinnamon, allspice, and cocoa powder, this warming bean and turkey chili pairs perfectly with the sweet fall flavor of roasted spaghetti squash in this naturally gluten-free dinner.
Yield: 4 servings
Cook time: 35 minutes
Total time: 45 minutes

Ingredients
- 2 small or 1 large spaghetti squash (3–3 1/2 pounds), halved lengthwise, seeded
- 1 1/2 teaspoons (or more) kosher salt, divided
- 2 tablespoons extra-virgin olive oil
- 1 pound ground turkey
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 3 tablespoons apple cider vinegar
- 1 onion, finely chopped, divided
- 2 cups low-sodium chicken broth
- 1 (14-ounce) can kidney beans, drained, rinsed
- 1 (14-ounce) can tomato sauce
- 1 tablespoon unsweetened cocoa powder
- 1/4 cup chopped parsley
- 1/4 cup sliced pitted black olives

Instructions
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.
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.
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.