Pumpkin Paleo Chili on Spaghetti Squash w/ Butternut-sage Drizzle.

(It honestly tastes better to me without the drizzle, but I thought it might be a nice flavor and add some color to presentation, but whatev! )

Chili –

2 lbs Organic 99% fat free ground turkey

1 whole organic red onion

1 large can organic stewed tomatoes w/ basil

1 small can organic tomato paste

1 med can organic pumpkin

1/4 cup chopped organic cilantro

1/2 bottle pumpkin ale beer (optional – sub water) (Editors note-remember, this WILL have gluten in it! How on earth could you work around this…)

1 large organic butternut squash

5 organic garlic cloves or more depending how u like it

2 tsp chili powder or more depending how u like it

2-3 organic green or red chili peppers

1 tsp nutmeg

1 tsp cinnamon

Himalayan sea salt & cracked black pepper to taste


Butternut-sage drizzle-

1/4 c diced broiled butternut squash taken from above

1/2 organic yellow sweet onion

1 organic garlic clove

1.5 tbs organic chopped sage

1/4 cup organic soy milk

Himalayan sea salt


1 large organic spaghetti squash

Turn crockpot on low. Combine all canned items for chili as well as beer or water.Make sure you buy a can of stewed tomatoes that are still chunky..

Dice Butternut Squash and broil with EVOO for approx 30-45mn. Set aside 1/4 cup after cooked. Make sure Butternut squash “crisps” for added texture in chili.

On medium heat, caramelize red onion, garlic & chili peppers in saute pan w/ EVOO and sea-salt. Put in crockpot. Now brown ground turkey, keeping it chunky, as it is difficult to get a bean-less chili to stand up very well w/ texture. Heavily Season meat with chili powder, cracked black pepper, salt, peppers, cilantro

Add turkey, cilantro, nutmeg, cinnamon & all but 1/4 cup of butternut squash to crockpot, turn on high.

Keep Baking Spaghetti Squash. approx 1 hr total time

For drizzle. Take remaining 1/4 cup of butternut and place in blender. Saute sage, EVOO, yellow onion garlic and sea-salt till brown. Add to blender with Organic Soy Milk or Coconut milk and Puree.

Prep Chili Serving bowls with gutted Spaghetti Squash, pour over Pumpkin Chili, drizzle with butternut-sage puree..Garnish with sage.

Great Fall flavors!


Monday’s WOD:

Heavy Snatch

90% 1×5


Then: 35 Burpees,

Weighted Overhead Walking Lunges T/B 5x

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