Easiest Way to Prepare Award-winning Cheesy chili spaghetti squash casserole

Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, How to Make Speedy Cheesy chili spaghetti squash casserole. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Cheesy chili spaghetti squash casserole, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cheesy chili spaghetti squash casserole delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cheesy chili spaghetti squash casserole is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few components. You can cook Cheesy chili spaghetti squash casserole using 16 ingredients and 4 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make Cheesy chili spaghetti squash casserole:

1. 3 # raw spaghetti squash or 2# cooked
2. 1 # ground Turkey
3. 1 tsp ground cumin
4. 2 T chipotle peppers in adobo, chopped
5. 4 garlic cloves, minced (or 2 tsp powder)
6. 1 T fresh oregano, chopped (or 1 tsp dried)
7. 1 medium tomato, chopped
8. 1/2 small onion, chopped
9. 1/4 C cilantro, chopped
10. 1/2 C chicken broth
11. 1 1/2 T lime juice (1/2 lime)
12. 1/4 tsp kosher salt
13. 1/2 tsp ground black pepper
14. 1 1/2 C Greek yogurt
15. 1 1/2 C queso fresco cheese, grated
16. Prepared squash (I used)

Steps to make to make Cheesy chili spaghetti squash casserole

1. 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.
2. 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.
3. Sprinkle the spaghetti strands with S&P and place in a 9x13 casserole dish or the emptied shells.
4. 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.

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