Chili Stuffed Squash

Nothing quite screams fall like chili stuffed squash! When it starts to get cold outside, there's nothing better than curling up with a bowl of soup. This is perfect to make at the beginning of the week and heat up when you get home each day for dinner. Hope y'all enjoy this one as much as I did!

Ingredients:

3 acorn squash

1 tbsp. avocado oil 

32 oz. vegetable stock 

3 vine tomatoes diced 

½ white onion diced

1 tbsp. tomato paste

2 tbsp. chili powder

2 tsp. cumin

1 tsp. coriander

½ tsp. smoked paprika

¼ tsp. cayenne pepper

1 cup red quinoa

Salt + Pepper

Optional Toppings:

Plain greek yogurt

Fresh cilantro

Avocado slices

Method:

Preheat oven to 400°F. Cut acorn squash in half lengthwise and scrape out the seeds. Brush the avocado oil over the insides of the squash and sprinkle with salt and pepper. Place the squash inside down on a foil lined baking sheet and bake for 40 minutes. Use an instant pot to saute the ground turkey until it is browned. After the turkey is cooked through add the rest of ingredients to the pot. Turn it on pressure cook for 12 minutes. Release pressure and let sit a few minutes to thicken. Serve chili inside of the squash using it as a bowl. Add a dollop of plain greek yogurt, cilantro, and some avocado if you choose!