A comforting meal featuring roasted spaghetti squash halves stuffed with leftover turkey chili and topped with fresh ingredients. This recipe focuses on preparing the spaghetti squash and assembling the dish, assuming the turkey chili is pre-made.
1. Microwave the spaghetti squash for 5 minutes.
2. Carefully cut the squash in half lengthwise.
3. Pull out the seeds and any fibrous middle pulp.
4. Place the spaghetti squash halves on a baking pan.
5. Spray the inside of the squash with non-stick spray (like coconut oil spray).
6. Bake at 400F (200C) for 45 minutes.
7. (Optional: Pull out some spaghetti squash strands to have as leftovers for other recipes).
8. Fill the roasted spaghetti squash halves with your prepared turkey chili.
9. Top with plain Kefir (or Greek yogurt or sour cream, whichever you prefer), sliced jalapeños, fresh cilantro, and avocado.
