Tomorrow is the first day of fall and I couldn’t be more excited for the delicious flavors of the new season!
Two of my favorite things to make during fall are chili and squash, so I’ve combined them both in this tasty & healthy new recipe!
Of course now that summer is over, I’m on a new fitness routine to get in shape just in time for sweater season (lol!) But seriously, I do this every year! Right at the beginning of fall I go on a total health and fitness kick and I’m in peak shape right about December, prime time for shorts and swimsuits, haha!
The good news is, with my new health and fitness kick, I’ll be posting a lot of really delicious recipes on WhitneyBond.com that are on the healthier side!
In my family, chili is traditional served over chips or with cornbread, for this recipe I served it stuffed in spaghetti squash.
I love spaghetti squash because it’s low in calories and carbs, yet packed with vitamins and minerals making it a healthy alternative to chips, bread or pasta!
In this recipe, I also used lean ground turkey instead of ground beef in the chili and added my own spices instead of buying a packaged chili seasoning, making this an allover healthier chili recipe.
I topped the chili with a little cheddar cheese (because no matter what, I can’t give up my cheese!) and creamy avocado to boost the Omega 3’s and vitamins!
Overall the dish is a great healthy option for fall, and most importantly, it’s so crazy delicious!
- 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)
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.
Grab a fork and dig in! Happy fall y’all!
♦ Gluten Free Option: This recipe is gluten free.