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

• Colby cheese

  1 ¾ cup, shredded or 198g

• Sour cream

  Reduced fat, cultured

  ¾ cup or 182g

Directions

1. Preheat oven to 350°F. Halve squash and bake cut side down for 35-45 minutes or until fork tender. Shred with fork and set aside. Increase oven temp to 375°F.
2. Heat oil in a sauté pan over medium-high heat. Brown the meat, chili pepper, salsa, and spices.
3. Place spaghetti squash on bottom of dish, then 3/4 cup cheese, then sour cream, then meat, then the last 1 cup of cheese. Bake uncovered at 375°F for 30 minutes.
4. Enjoy!