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The ingredients needed to make Cheesy chili spaghetti squash casserole:
- Provide 3 # raw spaghetti squash or 2# cooked
- Take 1 # ground Turkey
- Get 1 tsp ground cumin
- Take 2 T chipotle peppers in adobo, chopped
- Use 4 garlic cloves, minced (or 2 tsp powder)
- Use 1 T fresh oregano, chopped (or 1 tsp dried)
- Prepare 1 medium tomato, chopped
- Provide 1/2 small onion, chopped
- You need 1/4 C cilantro, chopped
- Get 1/2 C chicken broth
- You need 1 1/2 T lime juice (1/2 lime)
- Prepare 1/4 tsp kosher salt
- Take 1/2 tsp ground black pepper
- Take 1 1/2 C Greek yogurt
- Provide 1 1/2 C queso fresco cheese, grated
- Provide Prepared squash (I used)
Instructions to make Cheesy chili spaghetti squash casserole:
- Preheat oven to 350°. Cut open raw squash lengthwise, steam or roast for an hour. When ready, remove 3C of strands with a fork, set aside. You can use the shell for serving if desired.
- In a medium nonstick pan, brown the turkey for 5 minutes. Drain and return to the pan. Add the chipotle peppers, cumin,tomato, onion, cilantro, lime juice, S&P, garlic, oregano and broth. Mix all together and stir well; cover and reduce heat to low. Simmer for 12-15 minutes.
- Sprinkle the spaghetti strands with S&P and place in a 9x13 casserole dish or the emptied shells.
- Pour the turkey chili mixture over the spaghetti. Spoon the yogurt over the chili and sprinkle the cheese over the top. Bake for 30 minutes uncovered, or until heated through.
To put it in simple terms…the flavors in this beef casserole is going to blow your mind. This vegan spaghetti squash casserole with broccoli is a nutritious and delicious vegan spin on cheesy spaghetti and will leave you feeling full of energy! I've made a lot of progress this week in my goal to cook with at least one new ingredient each week. This cheesy pasta is the ultimate pantry meal. Keep a can of chili on hand and a box of Hamburger Helper® chili cheese for a meal that's ready in a flash!
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