Ingredients

The following ingredients have 4 Servings
  • 5 lb spaghetti squash
  • 2 tbsp olive oil (divided)
  • 1 ½ tsp kosher salt (divided)
  • 1 ½ tsp black pepper (divided)
  • ½ cup red onion (diced)
  • 3 cloves garlic (minced)
  • 1 lb lean ground turkey
  • 15 oz chili beans
  • 1 tsp paprika
  • 1 tsp chili powder
  • ½ tsp cayenne pepper
  • ½ tsp cumin
  • ¼ tsp red pepper flakes
  • Pepper jack cheese (shredded)
  • Fresh Cilantro (chopped)
  • Avocado (diced)

Instruction

  • Preheat the oven to 400° F.
  • Cut the spaghetti squash in half lengthwise, remove the seeds and brush with 1 tbsp olive oil then sprinkle with ½ tsp salt and ½ tsp black pepper.
  • Place cut side down on a baking sheet and roast in the oven for 45 minutes.
  • While the spaghetti squash is roasting, prepare the turkey chili.
  • Add 1 tbsp of olive oil to a large skillet over medium heat.
  • When hot, add the diced onion and saute for 3-5 minutes.
  • Add the minced garlic and saute for an additional minute, then add the ground turkey.
  • Cook until the meat is browned, app. 8-10 minutes.
  • Drain any grease then add the chili beans, remaining 1 tsp salt and 1 tsp pepper, and all additional spices.
  • Combine well, turn to low, cover and simmer for 15-20 minutes.
  • Remove the spaghetti squash from the oven and allow the squash to cool slightly then use a fork to pull the spaghetti “noodles” apart inside the squash.
  • Fill with the turkey chili.
  • Add any desired optional toppings.