We love quick, simple, and healthy recipes using as many raw and organic ingredients as possible! This recipe has a bit of a kick to it (we love spicy!) so if you prefer less spicy, omit the jalapeño and limit the cayenne pepper. Enjoy!
1 large spaghetti squash
2 tbsp avocado oil (divided)
sea salt (to taste)
black pepper (to taste)
½ cup red onion diced
2 bell peppers diced
1 jalapeno minced (optional)
3 cloves garlic minced
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
Preheat the oven to 400F
Cut the spaghetti squash in half lengthwise, remove the seeds and brush with 1 tbsp avocado oil, a sprinkle of salt and pepper.
Place cut side down on a baking sheet and bake in the oven for 45 minutes
Prepare turkey chili while spaghetti squash is roasting.
Add 1 tbsp avocado oil to a large skillet over medium heat
When hot, add the diced onion and bellpeppers and saute for 3-5 minutes
Add the minced garlic and saute for an additional minute before adding the ground turkey.
Cook until the meat is browned.
Drain any grease then add the chili beans, sprinkle with salt, pepper, and all additional spices.
Combine well, turn to low, cover and simmer for 15-20 minutes.
Remove spaghetti squash from the oven, allow to slightly cool and then use a fork to pull the “noodles” out of the spaghetti squash.
Add squash noodles to a bowl, add turkey chili and any desired optional toppings and enjoy!