Cheesy Chili Spaghetti Squash Casserole (low carb, gluten free)

Makes 8 1-1/2 cup servings.

Photo by Kristyn P.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the chili:

  • 1

    lb lean ground beef (or turkey)

  • 1

    tsp ground cumin

  • 1

    tsp ground coriander

  • 1

    Tbsp chopped chipotles in adobo (optional)

  • 1/2

    tsp garlic powder

  • 1

    tsp dried oregano

  • 1/2

    cup prepared salsa

  • salt and pepper to taste

  • For the casserole:

  • 4

    cups cooked spaghetti squash

  • 2

    tbsp butter, melted

  • 3/4

    cup sour cream

  • 1 3/4

    cup kraft shredded mexican cheese

  • chopped cilantro (optional)

  • sour cream, salsa, avocado to serve (optional)

Directions

For the chili: 1. In a medium saucepan brown the ground meat seasoned with salt and pepper. Pour off any extra fat and discard. Add the rest of the chili ingredients and simmer for about 10 minutes. For the casserole: 1. In a medium bowl combine the cooked spaghetti squash and melted butter, tossing to coat. Season generously with salt and pepper to taste. 2. Spread the squash out in a 12 – 14 inch casserole dish. Sprinkle with 3/4 cup of shredded cheese. Spread the sour cream over the cheese layer. Spoon on the chili and spread it out, leaving a 1 inch border of spaghetti squash around the edge. Top with the remaining 1 cup of shredded cheese. Bake in a 350 degree oven for 30 minutes or until heated through. 3. Sprinkle with cilantro and serve with sour cream, salsa, and guacamole or avocado slices as desired.

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