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
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)
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.
In a medium bowl combine the cooked spaghetti squash and melted butter, tossing to coat. Season generously with salt and pepper to taste.
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. Sprinkle with cilantro and serve with sour cream, salsa, and guacamole or avocado slices as desired.
Serving Size: Approximately 1 1/2 cups
Approximate nutrition info per serving: 284 calories, 20g fat, 6g net carbs, 23g protein