Cheesy Chili Spaghetti Squash Casserole
1 lb 95-97% lean ground turkey
1 tsp ground cumin
½ tsp ground coriander
1 tbsp chopped chipotles in adobo (optional)
½ tsp garlic powder
1 tsp dried oregano
½ cup prepared salsa
¼ tsp salt
½ tsp pepper
4 cups cooked spaghetti squash
2 tbsp butter, melted
¾ cup low fat plain greek yogurt
1 ¾ cup 2% Mexican cheese shredded, divided
For the chili:
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:
Stab spaghetti squash with knife, cook in microwave for 7-10 minutes (turning squash over halfway through). Cut open and scoop out the seeds. Scrape the spaghetti squash into noodles with a fork.
In a medium bowl, combine the cooked spaghetti squash and melted butter, tossing to coat. Spread the squash out in a 12 - 14 inch casserole dish. (Or place back in the squash husk). Sprinkle with 3/4 cup of shredded cheese. Spread the Greek yogurt over the cheese. Spoon on the chili. Top with the remaining 1 cup of shredded cheese. Bake in a 350 degree oven for 30 minutes or until heated through. Serve hot.
Makes 5 servings
Per serving: 1 leaner protein, 3 condiments, 1 healthy fat, 1 2/3 vegetables.#leanandgreen #yummy #delish #healthyrecipes #healthyfood #healthylifestyle #healthy #healthcoachlife