Chipotle Turkey & Veggie Casserole

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Using a sharp, sturdy knife, cut off the top and bottom of the squash to create a flat surface; turn the squash upright. Starting at the top, slice downward to halve the squash lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Line a sheet pan with foil. Transfer the prepared squash to the foil, cut side down. Roast 25 to 30 minutes, or until the skin is lightly browned and the flesh easily pulls away from the skin. Transfer the roasted squash to a large bowl to cool slightly.

Meanwhile, halve, peel, and thinly slice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Finely chop the jalapeño pepper. Thoroughly wash your hands immediately after handling the peppers. In a bowl, combine the sour cream, 1 tablespoon of water, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and sliced poblano pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned.  

To the pan of cooked vegetables, add the turkey and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned. Add as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the turkey is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

When cool enough to handle, using a fork, scrape the flesh of the roasted squash into the bowl; separate any clumps. Discard the skins. Add the squash strands to the pan; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until combined.

Transfer the filling to a baking dish. Evenly top with the grated cheese. Bake 3 to 4 minutes, or until the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the finished bake topped with the jalapeño sour cream. Garnish with the sliced green tops of the scallions. Enjoy!