Chili Stuffed Spaghetti Squash

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I mainly like eating out of Spaghetti Squash for the fact that I have one less dish to wash! But they’re also really low in carbs and sugars, obviously gluten free, and paleo friendly, which makes them a perfect substitute for noodles if you’re on a candida cleanse or diabetic!

Paleo? Just omit the beans and add more meat.
Vegan? Swap the meat for more beans and use veggie broth instead of bone broth.

 

 

 

 

 

 

 

 

 

 

 

And who can’t resist eating out of a squash?!

Makes 2 bowls
Ingredients:
1 spaghetti squash (halved and pre-roasted)
1/2 pound of organic grass-fed ground beef or free-range ground turkey (pre-cooked)
1 white onion, chopped
1/4 tsp cumin powder
1/4 tsp garlic powder
2 Tbsp chili powder
1/4 cup corn (optional)
2 (16 oz.) canned kidney beans, drained and rinsed (I like Trader Joe’s organic beans)
1/2 cup Fire Cider (discount: lilsipper)
2 cups tomato sauce (I like Pomi brand – ingredients are just “tomatoes” that’s it!)
2 cups Bare Bones Broth (discount: lilsipper)

Directions:
1. In a large pot, add pre-cooked meat and ALL remaining ingredients. Stir together, bring to a boil then reduce to a simmer.

2. Continue to cook for 15 minutes. (TIP: You can do this while the squash is roasting in the oven)

3. Fill each spaghetti squash half with chili and top with greek yogurt and some grated Cauliflower Cheese!

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