turkey chili and spaghetti squash

I’m constantly looking for ways to eat more vegetables and if your curious as to why, check out my previous post and my recommendation for C.J. English’s book WTF Am I Supposed to Eat?: A Dieter’s Manifesto. I also love chili. It’s super flavorful and comes together really fast. There are lots of variations of chili from the type of meat you use, or lack of meat, i.e. a lentil or vegetarian version, to the spices, vegetables and liquids you choose to flavor it with. I love the versatility of it. This one uses lean ground turkey instead of beef and is packed with flavor from cumin, chili powder, and cayenne pepper. It’s also full of veggies like tomatoes, beans, spinach and onions.

I used to top my chili with loads of cheese, sour cream and tortilla chips. Don’t get me wrong, those toppings are delicious and sometimes I’ll still indulge, but when trying to eat healthy I skip em. I thought I’d miss them but I really don’t. Instead I top my chili with cilantro, scallions, Greek yogurt (sometimes), and homemade guacamole. It’s still delicious. Although I do miss the tortilla chips. I also sneak things underneath the chili. I’ve found that eating the chili on top of spaghetti squash is super delicious. I happen to love spaghetti squash, but if you don’t you could make some zoodles out of zucchini and eat the chili on top of that too, or even on top of fresh spinach. The chili is so flavorful so sneaking veggies underneath it is the perfect way to up your fruit and vegetable intake.

It’s a win win. Enjoy flavorful, healthy chili and eat some more veggies. Sneak em in whenever possible.

turkey chili and spaghetti squash

Healthy turkey chili over spaghetti squash

Ingredients for the spaghetti squash:
1 spagetti squash
olive oil
salt and pepper

Ingredients for the chili:
olive oil
2 lbs lean, ground turkey
1 large onion, chopped
3 cloves of garlic, minced
2 tablespoons chili powder
2 teaspoons cumin
1/2 teaspoon cayenne pepper
1 can of black beans
1 can of kidney beans
1 22 oz. can of crushed tomatoes
1 handful of spinach
salt & pepper to taste

Optional healthy toppings:
chopped scallions
chopped cilantro
Greek yogurt
Sliced avocado or Guacamole – click here for my awesome guacamole recipe

Recipe for roasting spaghetti squash:

1. Preheat oven to 400 degrees. Cut the spaghetti squash in half CAREFULLY. Watch this youtube video for a safe tutorial. Spaghetti squash can be tricky. Scoop out the seeds and rub with squash  with olive oil, salt and pepper. Place the squash on a baking sheet and roast for 30-45 minutes or until you can pierce the squash easily with a fork.

2. When the squash is done, shred it with a fork to make “spaghetti strands”. Scoop out the strands and set them in a bowl to the side. Season with a bit more salt and pepper if needed.

Recipe for the turkey chili:

1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the turkey and cook until crumbly and brown. Break it up with a spoon while its cooking.

2. Add the onion and cook for another 3-5 minutes. Next add the garlic and spices and cook for another minute.

3. Add the beans and crushed tomatoes. Bring to a simmer and cook for 20-30 minutes. Stir in the spinach at the end. Taste for salt and pepper and add as necessary.

4. Serve the chili on top of the spaghetti squash in bowls and top with any of the optional healthy toppings listed above.

**If you want to be less healthy add in some cheese and crumble some tortilla chips over the top as well.

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