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

  8 tbsp or 128g

• 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

  1 cup or 242g

Directions

1. Preheat the oven to 350°F.
2. Halve the spaghetti squash lengthwise, scrape out the seeds, and place cut-sides down on a baking sheet. Roast until the flesh is easily pierced with a fork, 35–45 minutes. Let cool slightly, then use a fork to shred into strands.
3. Increase the oven temperature to 375°F.
4. Heat the olive oil in a large skillet over medium-high. Add the ground turkey and cook, breaking it up, until no longer pink. Stir in the cumin, ground coriander, garlic powder, oregano, salsa, and a pinch of salt and pepper; simmer 2–3 minutes to meld flavors.
5. Lightly grease a 9×13-inch baking dish. Layer in the shredded spaghetti squash, half of the cheddar, half of the sour cream, and all of the turkey mixture. Sprinkle the remaining cheddar over the top.
6. Bake uncovered at 375°F until bubbling and lightly browned, about 30 minutes. Rest 5–10 minutes, then serve warm, dolloped with the remaining sour cream.