Turkey Chili Squash Boats

*serves 2-4

INGREDIENTS:

• 1x spaghetti squash

• olive oil

• salt and pepper

• 1lb Ground Turkey

• 1x onion, diced

• garlic clove, minced

• 8oz diced tomatoes

• 8oz black beans

• Salsa

• Chili Powder

• Cumin

• feta

• parsley

INSTRUCTIONS:

1. Preheat oven to 400F
   2. Cover baking tray with aluminum foil & spray with olive oil
   3. Cut spaghetti squash in half and scoop out seeds
   4. Lay squash halves, cut side-down on prepared tray and bake at 400F 40-45 minutes or until squash is tender
   5. Remove from oven, cool slightly, then use a fork to shred the inside of squash boats into noodles & set aside
   6. In a medium skillet over medium-high heat, brown ground turkey, onion and garlic until turkey is cooked through and vegetables are tender
   7. Reduce heat to medium and add diced tomatoes, black beans, salsa, chili powder, cumin and salt and pepper
   8. Bring to a simmer until heated through
   9. Add squash spaghetti to chili and stir to combine
   10. Divide chili mixture between spaghetti squash bowls
   11. Top with crumbled feta (or cheese of choice) and sprinkle parsley on top
   12. Bake spaghetti squash boats for a further 5-10 minutes or until cheese is melted
   13. Serve & enjoy!

SERVING SUGGESTIONS: *Not included in above macros

• side salad