Spaghetti Squash Crockpot Chili


1 pound ground turkey
1 Tbsp paprika
1 pint of cherry tomatoes, halved
1 3/4 cup water
1/2 pint of black eyed peas
1 clove elephant garlic, minced
1 Tbsp Worcestershire sauce
1 Tbsp apple cider vinegar
1 Tbsp brown sugar
dash of red pepper

1 spaghetti squash
Olive oil for drizzling
salt and pepper

Place the ground turkey in a large skillet over medium high heat. Sprinkle with paprika and brown for 16 minutes. Add the browned ground turkey and the remaining chili ingredients in a crock-pot. Cook on low for 6 hours.

An hour before serving, preheat the oven at 400 degrees F. Cut the spaghetti squash in halve and scoop out the seeds. Drizzle with olive oil, salt, and pepper. Cover the spaghetti squash with aluminum foil and bake for 20 minutes. Uncover and bake for 20 more minutes. When it is cool enough to handle, scrape out the flesh with a fork into a large bowl and toss with crock-pot chili.