My favoriterecipe for ground turkeyis chili—but I usuallydon't even follow a recipeto make it. Recently I had dinner with a friend who served me a lovely turkey chili over a bowl of sweet, roasted spaghetti squash. It was so good—warm, comforting, and full of fall flavors—that it inspired me to nail a new weeknight dinner that highlighted this complementary combo.
Cinnamon and squash go together particularly well (hello:pumpkin pie), and once I started thinking about cinnamon and chili, I started riffing onCincinnati chili,传统上包括肉桂和可可powder in its fragrant spice blend. My version isn't a true Cincinnati chili—it's made with turkey, not beef, and contains beans, which in authentic Cincinnati chili would not be added to the chili but instead served as one of five optional toppings—but is flavored with some of the same spices, including a nice little kick from cayenne. In true Cincinnati-style the chili would be served over spaghetti, but I'm serving my version over spaghetti squash to make it a naturally gluten-free dinner (and, of course, because it's squash season right now and I love the sweet mild flavor of spaghetti squash).
The chili comes together in just about 45 minutes, which gives you plenty of time to roast the spaghetti squash until it's tender andscrape it into noodle-like tendrils. For extra bite and briny freshness, I top each serving with some chopped raw onion (just save a bit of the onion you chopped before adding it to the chili), parsley, and sliced black olives.
