Raise your hand if you love cheese! Just kidding, put it down….you know I can’t really see you right???
Don’t worry though, I know how you feel. I felt your fervent love of cheese from all the way over here. Because who doesn’t love cheese? Even people who can’t eat cheese WISH they could.
What’s not to like, really? Cheese makes everything better, and that’s a fact.
So when Kraft foods asked me to offer you some coupons and create a recipe using some of their cheese, I thought “I got this.” I mean seriously, low carb recipes containing cheese practically write themselves!
I can literally start with cheese, open my fridge and grab 5 other random things to add to that cheese and BAM! Delicious.
I put a little more effort into it than that for this recipe, but not much (shhh, don’t tell anyone.)
Now, let’s talk about some of your Kraft cheese options for this dish. Because I went the Mexican (-ish) route, you can go with any of the Kraft cheddar cheeses for flavor – the sharper the better in my opinion. I also like to add shredded colby jack for stretchitude. Any time I’m melting cheese in a dish, I want it to be gooey and stretchy, which is what the colby jack gives me, even though it’s pretty neutral in flavor.
A lot of people (including myself) like the convenience of pre-shredded cheese, and Kraft has you covered with lots of options. What’s nice about that is you can get the cheese blends which have an authentic flavor and a little of everything, so you aren’t buying four different blocks of cheese for one recipe (not that having four blocks of cheese in the fridge is ever a bad thing, or maybe that’s just me.)
My one caution about buying the pre-shredded cheese is that you should be aware that all shredded cheese has added starch to coat the shreds and keep them from sticking together in the package. That can add a gram or two of carbs per serving, so if you are on a very low carb diet (20g or less) you may want to opt for the block and shred it yourself at home.
Another option is the Kraft sliced cheese – I sometimes just layer the slices in a casserole recipe like this one, or the Easy Cheesy Cauliflower Gratin, which uses slices of pepper jack cheese. Loaded with flavor and super easy to throw together, you definitely need to check that recipe out if you haven’t already!
Getting back to this recipe, even though there are lots of Kraft cheese options, don’t break your brain trying to decide which type to use, this low carb chili casserole is going to taste awesome no matter what flavor/style of cheese you put on it!!!
To help you stock up on the cheap, you can get coupons for Kraft Shredded Cheese or Kraft Cheese Slices by clicking here. The coupons are for use exclusively at Target – but I’m sure you won’t mind, because who doesn’t love shopping at Target!?
[pinterest text=”Cheesy Chili and Spaghetti Squash Casserole – a low carb and gluten free recipe from ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/12/kraftcasserole2small-494×700.jpg”]
This casserole recipe has a spaghetti squash base, then a layer of cheese, a layer of sour cream, a layer of chili, and then more cheese (of course.) It’s hearty and satisfying, but not so heavy that it will weigh you down. I like mine sprinkled with cilantro, but that’s completely optional. You can also serve it alongside some salsa, additional sour cream, and guacamole or slices of avocado (sadly, mine weren’t ripe yet so they didn’t make the photos.)
[pinterest text=”Cheesy Chili and Spaghetti Squash Casserole – a low carb and gluten free recipe from ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/12/kraftcasserolesmall-492×700.jpg”]
- 1 lb lean ground beef (or turkey)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 Tbsp chopped chipotles in adobo (optional)
- ½ tsp garlic powder
- 1 tsp dried oregano
- ½ cup prepared salsa
- salt and pepper to taste
- 4 cups cooked spaghetti squash
- 2 tbsp butter, melted
- ¾ cup sour cream
- 1¾ 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 ¾ 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.
This year, Kraft is helping out with great weeknight meals and entertaining ideas to make the season a little bit easier. Plus, Kraft is offering up to $20 in coupons, redeemable exclusively at Target, to make food shopping easier so you can spend more time enjoying your family and friends.
This is a sponsored conversation written by me on behalf of Kraft. The opinions and text are all mine.