When the chili is so good, that your forget there is squash in there! It’s seriously that good. Even my picky eaters LOVED it. The chili is bold, flavorful and has a good kick of spice to it. Once you mix it all together, the flavors soak up the spaghetti squash noodles perfectly. Easy recipe friends! Xoxo

Recipe:

Set oven to 400

Cut squash in half & gut out the seeds using a scooper or spoon

Drizzle 2 tbsp of olive oil over both squash boats

Sprinkle garlic herb seasoning over each

Lay face down on baking sheet & bake for 45min

Take out oven & fork out the squash (will come out stringy like noodles)

In a skillet on med heat, brown 1lb ground turkey

Add 1tbsp garlic, 1tbsp paprika, 1tbsp chili powder, 1tsp red pepper, 1tsp ranch powder, 1 can of rotel, 2tbsp tomato sauce, onions, bell peppers, 1/2 can of jalapeño pinto beans

Simmer for 10min

Mix in squash noodles & simmer for 2min

Toppings: tomatoes, onions, green onions, cheddar (good with avocado too)