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Turkey Chili With Spaghetti Squash

First, I cut the spaghetti squash in half lengthwise…

and scoop out the center/seeds…

 

Place upside down in dish and fill with approximately an inch of water…

Cover with saran wrap and microwave between 10 and 12 minutes…

(Or bake upside down on cookie sheet for 45 minutes at 350F)

 

Brown 1 lb of ground turkey meat (I prefer 85/15 so it doesn’t look white) on medium/high heat…

 

-I usually add 2 cans of diced tomatoes with green chilies

(My boys don’t like tomatoes, so I puree them in the blender first)

-Add 1 can of chili beans in medium sauce (you can leave this step out if you prefer)

-Add 1 packet of chili seasoning

 

Taa-daaaah!

 

Scoop out the spaghetti squash…

 

Add 1 cup of chili and 1 cup of spaghetti squash…

I usually double the recipe so I can make up some containers for the freezer for future lunches…

These are great to grab when things get crazy and I need a filling lunch that doesn’t take forever…

 

So good!  🙂

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