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
- sour cream
Roasted Spaghetti Squash
- small 2 to 2 1/2 pound spaghetti squash
- avocado oil
Line a baking sheet with parchment.
Poke the tip of a knife around all sides of the stem to loosen and remove it leaving as much of the flesh of the squash intact as possible*. Then with the knife make marks on the squash as guidelines to cut the squash in half lengthwise. Scoop out the seeds. Rub with oil. Sprinkle with salt. Place cut side down on the parchment.
Bake in a 425° oven for about 45 minutes or until the flesh is all golden colored and very tender (You’ll need to flip it over to check). Cool slightly. 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.
*If their are large holes from removing the stem and there isn’t a good seal against the pan, they may take longer to cook.
Enough for 4 boats
- 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
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.