Ingredients You'll Need
- 2 Squash, halved lengthwise, seeds removed
- 1 tbsp. extra virgin olive oil
- 1 medium yellow onion, chopped
- 1 garlic clove, minced
- 1 lb. Meridian Free Run Ground Turkey
- 2 tbsp. chili powder
- 1 tsp. smoked parika
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 cup corn
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can black beans, rinsed and drained
- 1/2 cup fresh cilantro
- Juice from 1/2 lime
- Salt & pepper to taste
Directions
- Preheat oven to 375 degrees
- Coat the squash in olive oil and sprinkle with salt and pepper
- Place squash cut side down on a baking sheet and roast for 20-30 minutes, or until soft
- Heat olive oil in a large saute pan over medium heat
- Add onion and cook until translucent
- Add garlic and spices and cook for 30 seconds
- Add ground turkey and break up with the back of a wooden spoon, stirring to coat with the spice mixture
- Cook for 5-8 minutes or until no longer pink
- Add corn and saute for 2 minutes until softened
- Add tomato sauce and black beans, and bring to a boil
- Reduce heat and stir in the cilantro and lime juice
- Fill the squash with the chili
