Cheesy chili spaghetti squash casserole Cut open raw squash lengthwise, steam or roast for an hour. You can use the shell for serving if desired. I put an aluminum foil tent over the stuffed spaghetti squash in the oven and covered the casserole dish with aluminum foil so the cheese wouldn't brown.

Ingredients of Cheesy chili spaghetti squash casserole

  1. It's 3 of # raw spaghetti squash or 2# cooked.
  2. It's 1 of # ground Turkey.
  3. It's 1 tsp of ground cumin.
  4. It's 2 T of chipotle peppers in adobo, chopped.
  5. It's 4 of garlic cloves, minced (or 2 tsp powder).
  6. It's 1 T of fresh oregano, chopped (or 1 tsp dried).
  7. It's 1 of medium tomato, chopped.
  8. Prepare 1/2 of small onion, chopped.
  9. Prepare 1/4 C of cilantro, chopped.
  10. Prepare 1/2 C of chicken broth.
  11. You need 1 1/2 T of lime juice (1/2 lime).
  12. It's 1/4 tsp of kosher salt.
  13. You need 1/2 tsp of ground black pepper.
  14. It's 1 1/2 C of Greek yogurt.
  15. Prepare 1 1/2 C of queso fresco cheese, grated.
  16. It's of Prepared squash (I used).

Cheesy chili spaghetti squash casserole step by step

  1. Preheat oven to 350°. Cut open raw squash lengthwise, steam or roast for an hour. When ready, remove 3C of strands with a fork, set aside. You can use the shell for serving if desired..
  2. In a medium nonstick pan, brown the turkey for 5 minutes. Drain and return to the pan. Add the chipotle peppers, cumin,tomato, onion, cilantro, lime juice, S&P, garlic, oregano and broth. Mix all together and stir well; cover and reduce heat to low. Simmer for 12-15 minutes..
  3. Sprinkle the spaghetti strands with S&P and place in a 9x13 casserole dish or the emptied shells..
  4. Pour the turkey chili mixture over the spaghetti. Spoon the yogurt over the chili and sprinkle the cheese over the top. Bake for 30 minutes uncovered, or until heated through..

Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Shredded spaghetti squash mixed with sour cream, mushrooms, and onions, topped with Parmesan cheese and cubed bread and baked until bubbly and toasted. Line a baking sheet with parchment. Cooked spaghetti squash has a surprisingly similar texture to hash browns, and blends seamlessly into this simple casserole, while being low in calories in carbohydrates.

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