Chili Spaghetti Squash Boats

Chili Spaghetti Squash Boats

You will need:

• roasted spaghetti squash halves (recipe below)
• chili (recipe below)
• cheddar cheese (Cracker Barrel Extra Sharp is good)
• sliced green onion
• cilantro
• sour cream

Roasted Spaghetti Squash Boat

Ingredients

• small 2 to 2 1/2 pound spaghetti squash
• avocado oil
• salt

Instructions

Line a baking sheet with parchment.

Run a knife down all sides of the stem to loosen it, then with the knife make marks on the squash as guidelines to cut the squash in half lengthwise. Scoop out the seeds. Rub with a little oil. Sprinkle with salt. Place cut side down on the parchment.

Bake in a 425° oven for 30 minutes or until no uncooked color is showing and it’s all golden colored and very tender. Cool. Using a fork, loosen the ‘spaghetti’ by pulling out the flesh of the squash around the sides and the bottom. It will come out in strands.

Chili

Enough for 4 boats

Ingredients

• 1 pound ground turkey
• avocado oil
• 1/2 green pepper, cut small
• 1 small onion, cut small
• 1 1/2 to 2 tablespoons chili powder
• 2 teaspoons paprika
• 2 teaspoons cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 can diced tomatoes (plain, fire roasted, and/or with chilies all work)
• 2 tablespoons tomato paste

Instructions

Measure all the seasonings into a small bowl and set aside. Heat a large skillet. Drizzle with some avocado oil. Cook the turkey breaking it up into small pieces until there is no more pink. Transfer to a bowl. Wipe out the skillet. Add the onions and green pepper. Cook until the onions are translucent. Add the seasonings and cook 1 minute stirring constantly. Add the turkey and mix together with the vegetables. Add the tomatoes and tomato paste. Let cook on low for 10 minutes.