Spinach & Artichoke ChickenNacho Casserole
I feel like this recipe is the Einstein of recipes. I took two of my favorite “Fall” foods, Turkey Chili and Squash and combined them to make this mouth-watering masterpiece. You’re welcome.
No honestly, this is a crowd favorite. I’ve made it on several occasions (changed up the toppings each time) for several different groups of people and it’s never failed me. Even fussy kids have given me the thumbs up!
The first time I made it exactly how I’ve shared it with you below. The second time I topped it with cilantro, avocado, greek yoghurt and feta cheese to give it a more Mexican theme and feel. And when I say the kids even approved, let’s just say I highly recommend topping it with their favorite cheese when serving it to kids. They loved the “stringy cheese”. At what point am I withholding the truth from them? Is it OK that I let them believe that? I mean it’s actually spaghetti squash… which yes kids, it is a vegetable. WIN!
Turkey Chili Filled Spaghetti Squash
Quantity serves 4
Serving Size: 1/2 squash
Spray a baking tray with nonstick spray or line with baking paper
Place squash halves upside down on the baking paper and bake for approximately 30-45 minutes until soft
In a large pan, cook ground turkey over medium-high heat, adding in salt and pepper to taste
Once browned, add onion and garlic and continue to cook for a further few minutes until onion becomes transparent
Stir in roma tomatoes, tomato sauce, water, cumin, chili powder, paprika and any other herbs/spices of choice
Cover and simmer on low heat for around 15-20 minutes, stirring occasionally.
Remove squash from the oven and flip over to create a “bowl” for the chili mixture
Fill each half with turkey chili mixture
Top with cheese and bake until melted, about 5 minutes
Calories 350 | C31g | F12g | P33g
1x Green | 1x Red | 1x Blue | 1x Purple | 1x Tsp