Turkey Chili Spaghetti Squash with Chives
Turkey Chili Spaghetti Squash with Chives
- 1 large 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. can chili beans
- 1 tsp. paprika
- 1 tsp. chili powder
- ½ tsp. cayenne pepper
- ½ tsp. cumin
- ¼ tsp. red pepper flakes
- Pepper jack cheese
- Fresh Cilantro
- Avocado (diced)
- Chives, diced
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 sauté for 3-5 minutes. Add the minced garlic and sauté 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.
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