Turkey Chili Spaghetti Squash
Ground turkey chili is added to roasted spaghetti squash and topped with avocado and cilantro for a healthy and gluten free way to eat chili!
Video
Ingredients
- 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
Optional Toppings
- Pepper jack cheese, shredded
- Fresh Cilantro, chopped
- Avocado, diced
Instructions
- 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.
Notes
Nutritional information provided does not include optional toppings.
Nutrition Facts
Serving 2servingCalories 871kcal (44%)Carbohydrates 99g (33%)Protein 70g (140%)Fat 25g (38%)Saturated Fat 4g (20%)Cholesterol 124mg (41%)Sodium 3569mg (149%)Potassium 2644mg (76%)Fiber 22g (88%)Sugar 35g (39%)Vitamin A 2275mg (46%)Vitamin C 24.9mg (30%)Calcium 282mg (28%)Iron 9.1mg (51%)
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