Cheesy Chili Spaghetti Squash Casserole – Low Carb and Gluten Free
Try this Cheesy Chili Spaghetti Squash Casserole – Low Carb and Gluten Free recipe, or contribute your own.
Try this Cheesy Chili Spaghetti Squash Casserole – Low Carb and Gluten Free recipe, or contribute your own.
- salt and pepper to taste
- 1/2 cup prepared salsa
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- 3/4 cup sour cream
- 1 tsp ground cumin
- 2 tbsp butter melted
- 1 tsp ground coriander
- 1 lb lean ground beef (or turkey)
- 1 tbsp chopped chipotles in adobo (optional)
- 4 cups cooked spaghetti squash
- 1 3/4 cup kraft shredded mexican cheese
- chopped cilantro (optional)
- sour cream salsa avocado to serve (optional)
- Carbohydrate 7.07387250037516 g
- Cholesterol 13.9328125086019 mg
- Fat 5.12108156534646 g
- Fiber 1.45018748337319 g
- Protein 1.37273781285948 g
- Saturated Fat 3.09058093929705 g
- Serving Size 1 1 serving (171g)
- Sodium 330.909040378599 mg
- Sugar 5.62368501700197 g
- Trans Fat 0.351525750164268 g
- Calories 75 calories
Step-by-step
- 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.
Swapping canned tomato paste for prepared salsa introduces an immediate variable of water content and acetic acid, shifting the moisture dynamics of the entire baking dish. When raw vegetables are replaced by pre-cooked winter squash, the residual moisture trapped inside the cell walls requires thorough tossing with melted butter to coat every strand and prevent a soggy interior. As the squash bakes at 350 degrees Fahrenheit, internal steam vents through the layered components while surface fats render downward, lubricating the neighboring dairy proteins. Ground beef browned with dried oregano, cumin, and coriander releases amino acids that undergo the Maillard reaction, creating savory compounds that contrast sharply with the lactic tang of sour cream layered directly beneath the chili. Because chipotles in adobo contain smoked jalapeños preserved in a vinegar-and-tomato paste, mincing them finely distributes capsaicin evenly through the meat mixture rather than concentrating heat in isolated pockets. Layering shredded Mexican cheese both beneath and above the sour cream creates physical barriers that trap steam, allowing the dairy to melt into a continuous emulsion without curdling from direct oven heat. Baking this assembly for thirty minutes achieves a golden edge along the 12 to 14 inch casserole dish, signaling that the interior has reached a uniform temperature throughout. Resting the dish for five minutes before serving lets the melted cheese and sour cream cool below boiling point, stabilizing the internal starches so the portions hold their shape rather than slumping into a broth.
