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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