Low-Carb Chili Cheese Fries with Butternut Squash


It’s Friday night and I’ve been thinking about cheese fries all – flippin’ – week. I really didn’t want to admit that, but to thine own self be true, right?

Moving forward.

Tonight we decided to put a twist on the old classic. We made a quick, small pot of low-carb turkey chili (which can easily be made vegetarian or vegan), and drizzled (or dumped) over a bed of crinkle-cut butternut squash. We were too busy eating to miss the beans. I’ll list the ingredients below. It ended up being a blend of items we typically keep lying around the kitchen.

As usual, you’ll want to weigh and measure your portions for the most accurate macro-nutrient count.


Butternut Squash – You can slice your squash as thick or thin as you like. It will depend on how you typically like your fries cooked


1 Pound Ground Turkey

Salt & Pepper to Taste

2 Tomatoes Chopped

1 Oz Can Tomato Sauce

1.5 cups water

Red Pepper to Taste

Cumin to Taste

Paprika to Taste

1 Garlic Clove

½ Cup Ground Chili Peppers


½ Cup Shredded Cheese

2 Tbsp. Sour Cream