One of my favorite things about summer is the quality fresh produce, between gardens, grocery stores and farmer's markets the food seems to always taste better in the summer months. Spaghetti squash is a mild and sweet squash and a easy pasta alternative. Whether you eat gluten free or just want to change up your dinner routine you'll love the pasta like consistency of this tasty and healthy vegetable. The ground turkey is also super lean and soaks up the tasty flavors from the peppers, garlic, onions and chili powder. This meal will most definitely be a repeat in our house!
Adapted from ifoodreal
Yield: 4 Servings
Chili Style Stuffed Spaghetti Squash
2 medium spaghetti squash, halved length-ways and seeds removed
1 tablespoon olive oil
1 lb ground turkey
1 large yellow onion, diced
6 garlic cloves, minced
1 green bell pepper, diced
1 jalapeno pepper, minced and seeds removed
1-15 oz can kidney beans, rinsed and drained
1-2 tablespoons chili powder
1-15 oz can tomato sauce
1 1/2 cups Monterrey jack cheese, shredded (divided)
3/4 cup fresh cilantro, chopped (divided)
Preheat oven to 375 degrees. Salt and pepper cut squash and place face down on a parchment lined baking sheet. Bake until fork tender (30-40 minutes). Meanwhile heat olive oil in a large skillet oven medium-high heat, add ground turkey and onion. When turkey is almost done, add the garlic, bell pepper and jalapeno pepper. Continue cooking until turkey is cooked through. Reduce heat to low and add the kidney beans, chili powder, tomato sauce, 1/2 cup cheese and 1/2 cup cilantro and heat through. Check for seasonings and then turn heat off.
Fill cooked spaghetti squash with 1 1/2 cups of the turkey veggie mixture. Top with remaining cheese and bake at 375 until cheese is bubbly and melted, about 10 minutes. Sprinkle remaining cilantro over squash just before serving.