Two of my favorite things to make in the fall are chili and squash! I’ve combined them both in this healthy recipe for Turkey Chili Spaghetti Squash Bowls. Dairy free, gluten free, paleo, low carb and meal prep friendly!
Fall means Sunday football and big old pots of chili! Since removing certain foods from my diet, it’s been somewhat of a challenge to enjoy chili since traditional versions always include onion and garlic. Feel free to add both back if you like, however I did not miss them at all after adding my seasonings and spices.
In this recipe, I served it stuffed in spaghetti squash. In case you were wondering, squash just makes the cutest serving vessel! If you make the filling while the squash is roasting, you can have dinner ready in about an hour. One half or “bowl” is enough to fill for one serving and even allow for leftovers the next day. Overall the dish is a great healthy option for fall, and most importantly, it’s crazy delicious! Enjoy!
Turkey Chili Spaghetti Squash Bowls
- 2 medium sized spaghetti squash
- 1 pound lean ground turkey(I used 93%)
- 15 oz can mixed beans (can also use kidney, black or cannellini)
- 15 oz can diced tomatoes
- 3 oz tomato paste
- 4 TBS chili powder
- 1 tsp. cayenne pepper
- ½ tsp. cumin
- salt and pepper to taste
- Preheat the oven to 400 degrees.
- Cut the spaghetti squash in half lengthwise, remove the seeds
- Place cut side down on a baking sheet and roast in the oven for 40 minutes.
- While the spaghetti squash is roasting, prepare the turkey chili.
- To a hot skillet, add the ground turkey
- Cook until the meat is browned, about 8-10 minutes.
- Drain any grease/liquid.
- Add the beans, pumpkin, tomato paste and 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 apart.
- Fill with the turkey chili.
- Feel free to add your favorite non-dairy cheese or sour cream.