Spaghetti Squash Chili Casserole

Ingredients

• Squash

  Winter, spaghetti, raw

  1 medium squash or 1.59kg

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Peppers

  Hot chile, sun-dried

  ½ pepper or 0.3g

• Salsa

  Sauce, ready-to-serve

  ¼ cup or 65g

• Coriander seed

  Spices

  1 tsp or 2g

• Garlic powder

  Spices

  ½ tbsp or 5g

• Oregano

  Spices, dried

  10 ½ tsp, ground or 19g

• Cumin

  Spices, cumin seed

  ½ tbsp, whole or 3g

• Cheddar cheese

  1 ¾ cup, shredded or 198g

• Sour cream

  Reduced fat, cultured

  ¾ cup or 182g

Directions

1. Preheat the oven to 350°F. Halve the spaghetti squash and place it cut side down on a baking sheet. Bake for 35-45 minutes or until fork tender. Shred the squash with a fork and set aside. Increase the oven temperature to 375°F.
2. In a sauté pan, heat the olive oil over medium-high heat. Add the ground turkey, chili pepper, salsa, coriander, garlic powder, oregano, and cumin. Cook until the turkey is browned and the spices are fragrant.
3. In a baking dish, layer the shredded spaghetti squash, 3/4 cup of cheese, sour cream, the turkey mixture, and top with the remaining 1 cup of cheese. Bake uncovered at 375°F for 30 minutes.
4. Serve and enjoy!

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