Ingredients
2acorn squash,halved, seeded
1lbground turkey,93% lean
½tspkosher salt
⅓cuponion,chopped
2garlic cloves,crushed
10ozRotel mild tomatoes with green chilies,canned
½cuptomato sauce,canned
½cupwater
¾tspcumin
¼tspchili powder
¼tsppaprika
1bay leaf
6tbspcheese,shredded sharp, omit for Whole 30 and dairy free
cilantro,fresh, for garnish
Preparation
Preheat oven to 400 degrees F. Spray a baking sheet with nonstick spray.
Place squash halves on the baking sheet, cut sides down. Bake for about 30 to 35 minutes, until soft.
Meanwhile, in a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt and pepper.
When meat is browned and cooked through, add onion and garlic; cook for 3 minutes over medium heat.
Add the can of Rotel tomatoes, tomato sauce, water, cumin, chili powder, paprika, and bay leaf.
Cover and simmer over medium-low heat for about 25 minutes, stirring occasionally.
Remove bay leaf, flip the squash over and fill each half with ¾ cup of chili.
Top with cheese and bake for about 5 minutes, until melted. Top with cilantro.
