Skyline Chili-Style Stuffed Spaghetti Squash

Chili Recipe:

~1 T olive oil

~ 1medium onion, finely diced

~ 1 lb lean ground turkey

~ 1 T chili powder

~ 1 tsp cumin

~ 1 tsp coriander

~ 1 tsp cinnamon

~ 1 tsp salt

~ 1 32 oz can pureed/crushed tomatoes

~ 1 can petite diced tomatoes

~ 2 cans of dark red kidney beans

~ 2 small spaghetti squash

Instructions:

Sauté onion in olive oil and set aside.  Brown turkey.  Combine the turkey, onion, and seasoning in a large pot.  add remaining ingredients.  Pierce squash with a knife four to five times and then put in the microwave for three minutes.  Turn over the squash and put back into the microwave another three minutes.  If the squash is finished you will be able to press your thumb into the outside of the squash.  If it is still hard put back into the microwave for a minute or two.  Cut squash length wise and allow the steam to escape.  Scoop out seeds and discard.  Use a fork to loosen the squash.  If the squash is still firm you can put it back into the microwave cut side down on a plate with a little water and microwave for another minute or two. (Oven option: Cut squash in half, scoop out seeds, drizzle with olive oil and bake @350 for 20-25 minutes).  Once you have loosened the squash with a fork lightly salt and then use a slotted spoon to add the chili mixture to the center of the squash.  Shred cheese on top and enjoy!