Spiced Turkey Chilli with Spaghetti Squash

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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This heart-healthy spiced turkey chilli offers a nutritious twist on a comforting classic. By swapping traditional pasta for tender strands of spaghetti squash, this dish becomes a light yet satisfying meal that is naturally lower in carbohydrates. The sauce is infused with aromatic allspice, cinnamon and a hint of cocoa powder, creating a rich, complex flavour profile that perfectly complements the lean minced turkey and protein-rich kidney beans.

Ideal for a wholesome midweek dinner, this recipe focuses on warming spices and fresh garnishes like parsley and black olives to provide a vibrant finish. As it is packed with fibre and lean protein, it is an excellent choice for those looking for a balanced, homemade meal that does not compromise on taste. Serve it steaming hot for a delicious way to enjoy your seasonal 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 colheres de sopa de azeite de oliva extra-virgem
450g de carne moída de peru
1/2 colher de chá de pimenta-da-jamaica moída
1/2 colher de chá de canela em pó
1/4 colher de chá de pimenta caiena
3 tablespoons apple cider vinegar
1 onion, finely chopped, divided
475ml de caldo de galinha com baixo teor de sódio
1 (400g) can kidney beans, drained, rinsed
1 (400g) can tomato sauce
1 tablespoon unsweetened cocoa powder
1/4 xícara de salsinha picada
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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.