TURKEY CHILI FILLED SPAGHETTI SQUASH

*serves 4
=350 calories per serve
(C31g |F12g | P33g)
INGREDIENTS:
  • 2 spaghetti squash, halved, seeded
  • 500g lean ground turkey
  • 1/2 teaspoon kosher salt
  • 200g cup onion, diced
  • 2 cloves garlic, crushed
  • 4 roma tomatoes, diced
  • 1/2 cup canned tomato sauce (low sodium)
  • 1/2 cup water
  • 3/4 tsp cumin
  • 1/4 tsp chili powder
  • 1/4 tsp paprika
  • 120g shredded mozzarella cheese
  • parmesan cheese

COOKING INSTRUCTIONS:

  1. Preheat oven to 400F
  2. Spray a baking tray with nonstick spray or line with baking paper
  3. Place squash halves  upside down on the baking paper and bake for approximately 30-45 minutes until soft
  4. In a large pan, cook ground turkey over medium-high heat, adding in salt and pepper to taste
  5. Once browned, add onion and garlic and continue to cook for a further few minutes until onion becomes transparent
  6. Stir in roma tomatoes, tomato sauce, water, cumin, chili powder, paprika and any other herbs/spices of choice
  7. Cover and simmer on low heat for around 15-20 minutes,  stirring occasionally.
  8. Remove squash from the oven and flip over to create a “bowl” for the chili mixture
  9. Fill each half with turkey chili mixture
  10. Top with cheese and bake until melted, about 5 minutes
  11. Serve & enjoy.SERVING SUGGESTIONS:
    *NOTE THESE ARE NOT INCLUDED IN ABOVE MACROS
  • add black beans to mix
  • add taco seasoning to turkey
  • tortilla chips crumbled on top
  • greek yoghurt or sour cream
  • avocado

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