Cheesy chili spaghetti squash casserole

Preheat oven to 350. Cut open raw squash lengthwise, steam or roast for an hour. When ready, remove 3C of strands with a fork, set aside. You can use the shell for serving if desired.

In a medium nonstick pan, brown the turkey for 5 minutes. Drain and return to the pan. Add the chipotle peppers, cumin,tomato, onion, cilantro, lime juice, S&P, garlic, oregano and broth. Mix all together and stir well; cover and reduce heat to low. Simmer for 12-15 minutes.

Sprinkle the spaghetti strands with S&P and place in a 9x13 casserole dish or the emptied shells.

Pour the turkey chili mixture over the spaghetti. Spoon the yogurt over the chili and sprinkle the cheese over the top. Bake for 30 minutes uncovered, or until heated through.