Spaghetti Squash with Chili
Slightly adapted from Better Homes and Gardens
1 spaghetti squash
8 ounces lean ground turkey (93/7 % or 99/1%)
1/2 cup chopped onion
1 clove garlic, minced
14 ounce can Rotel (or equivalent), drained
15 ounce can corn, drained
8 ounce can tomato sauce
2 tablespoons tomato paste (if you don't have that's okay)
2 tsp chili powder
1/2 tsp dried oregano, crushed
If you have never cooke spaghetti squash before, it's really not bad I promise. You can either bake or microwave it. I choose to bake mine because it could bake as I was making the chili.
To bake: Preheat oven to 375 degrees. Cut the squash in half lengthwise and remove seeds and middle (as you would a pumpkin). Place the squash halves with the cut sides down and the rind side up on a baking sheet or in a baking dish. Cook for ~30-45 minutes. I set my timer for 30min and they were done. Just poke with a fork to check. Be careful when you turn them over because the trapped steam is what helps them cook. Use a fork to softly scrap out the flesh, which comes out in string like strands.
To microwave: cut and clean in the same manner. Place one half in a baking dish with ~1/4 cup water. Cover and microwave for ~8-10 minutes. Do the same for the second half.
For the chili: In a medium saucepan cook ground turkey, onion, and garlic until meat is fully cooked and onion is tender. Season with a little salt and pepper while cooking. Drain off any fat.
Stir in Rotel, corn, tomato sauce, tomato paste, chili powder, and oregeno. Simmer, unconvered, for 10 minutes or desired consistency.
Top spaghetti squash with chili. Yum! I liked it! And I love being able to use spaghetti squash more in the fall and skip the pasta!