Turkey Chili Stuffed Spaghetti Squash

Ground turkey chili is spooned into roasted spaghetti squash halves and finished with creamy avocado and bright cilantro for a healthy, gluten-free twist on classic chili.

With the arrival of cooler weather, hearty, comforting meals are front of mind. This Turkey Chili Spaghetti Squash recipe brings together two favorite fall ingredients: savory chili and tender roasted spaghetti squash. It’s a lighter alternative to serving chili with bread or chips — the squash becomes a natural, gluten-free bowl that soaks up every flavorful bite.

This recipe uses lean ground turkey instead of beef and avoids pre-packaged seasoning mixes. By blending simple spices from your pantry—paprika, chili powder, cumin and a touch of cayenne—you get a robust, customizable chili without unnecessary additives. The result is a balanced, protein-packed main dish that’s easy enough for a weeknight but hearty enough for weekend guests.

Ingredients

• 1 large spaghetti squash
• 2 tablespoons olive oil, divided
• 1 ½ teaspoons kosher salt, divided
• 1 ½ teaspoons black pepper, divided
• ½ cup red onion, diced
• 3 cloves garlic, minced
• 1 pound lean ground turkey
• 15 ounce can chili beans
• 1 teaspoon paprika
• 1 teaspoon chili powder
• ½ teaspoon cayenne pepper (adjust to taste)
• ½ teaspoon ground cumin
• ¼ teaspoon red pepper flakes

Optional Toppings

• Pepper jack cheese, shredded
• Fresh cilantro, chopped
• Avocado, diced
• Fresh lime wedges (optional)

Instructions

Preheat your oven to 400°F (200°C).

Slice the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and sprinkle each half with ½ teaspoon kosher salt and ½ teaspoon black pepper.

Place the squash cut-side down on a baking sheet and roast for about 45 minutes, or until the flesh is tender and easily separates into strands with a fork. Cooking time can vary with squash size, so test for doneness after about 35 minutes if your squash is small.

While the squash roasts, make the turkey chili. Warm 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3–5 minutes until translucent. Stir in the minced garlic and cook for another minute, then add the ground turkey.

Cook the turkey, breaking it up with a spoon, until it’s browned and cooked through, about 8–10 minutes. Drain any excess grease from the pan. Add the chili beans, the remaining 1 teaspoon salt and 1 teaspoon black pepper, and all the dry spices: paprika, chili powder, cayenne, cumin and red pepper flakes. Stir to combine.

Reduce the heat to low, cover the skillet, and simmer for 15–20 minutes to develop the flavors. Taste and adjust seasoning as needed—add more cayenne or red pepper flakes for extra heat, or a pinch of sugar if the tomatoes in the beans are very acidic.

Remove the roasted squash from the oven and allow it to cool just enough to handle. Use a fork to scrape the flesh into strands, creating the familiar “spaghetti” texture inside each half. Spoon the turkey chili generously into the squash halves.

Top with shredded pepper jack cheese if desired, then add diced avocado and chopped cilantro just before serving for freshness and creaminess. A squeeze of lime brightens the flavors and complements the spice blend.

Serve immediately with a fork and enjoy this nourishing, crowd-pleasing fall meal.

Tips, Variations and Storage

• If you prefer more vegetables, stir in diced bell pepper or zucchini with the onion.
• Swap ground turkey for ground chicken, lean ground beef or a plant-based ground substitute to suit dietary needs.
• To make this milder for kids, omit the cayenne and reduce red pepper flakes.
• Leftovers store well in an airtight container for up to 3 days. Reheat in the oven or microwave until warmed through.
• For meal prep, roast several squash at once and keep the chili in the fridge; assemble and heat when ready to serve.

Nutrition Facts

Serving: 2 servings

Notes

Nutritional information does not include optional toppings. Adjust spice levels and salt to taste, and consider low-sodium canned beans to reduce overall sodium.