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Keto Cheesy Chili Spaghetti Squash Casserole
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Prep Time:
10
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
50
minutes
minutes
Course:
Dinner, Lunch, Main Dish
Servings:
8
people
Calories:
369
kcal
Author:
Cathy Johnson
Ingredients:
Chili
1
lb
Ground Beef
1
tsp
Cumin
1
tsp
Ground Coriander
1
tbsp
Chipotle Peppers In Adobo Sauce
.5
tsp
Garlic Powder
1
tsp
Dried Oregano
.5
c
Salsa
1
tsp
Sea Salt
.5
tsp
Ground Black Pepper
Casserole
4
c
Spaghetti Squash
cooked
2
tbsp
Butter
melted
.75
c
Sour Cream
1.75
c
Cheddar Cheese
shredded
.25
c
Fresh Cilantro
chopped
1
Avocado
sliced for serving
Instructions:
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.
Casserole
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 avocado slices.
Nutrition
Calories:
369
kcal
|
Carbohydrates:
7
g
|
Protein:
17
g
|
Fat:
30
g
|
Saturated Fat:
14
g
|
Cholesterol:
85
mg
|
Sodium:
669
mg
|
Potassium:
419
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
685
IU
|
Vitamin C:
4.5
mg
|
Calcium:
233
mg
|
Iron:
1.9
mg
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