Spaghetti Squash Chili Casserole

Ingredients

• Squash

  Winter, spaghetti, raw

  1 medium squash or 1.59kg

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Coriander seed

  Spices

  1 tsp or 2g

• Garlic powder

  Spices

  ½ tsp or 2g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Salsa

  Sauce, ready-to-serve

  ½ cup or 130g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cheddar cheese

  2 cup, shredded or 226g

• Sour cream

  Reduced fat, cultured

  ¾ cup or 182g

Directions

1. Preheat the oven to 350°F.
2. 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.
3. Increase the oven temperature to 375°F.
4. In a sauté pan, heat the olive oil over medium-high heat. Add the ground turkey, cumin, coriander, garlic powder, oregano, salsa, and salt and pepper to taste. Cook until the turkey is browned and the spices are fragrant.
5. In a baking dish, layer the shredded spaghetti squash, half of the cheese, sour cream, the turkey mixture, and top with the remaining cheese. Bake uncovered at 375°F for 30 minutes.
6. Serve and enjoy!