No one in their right mind would ever think of chili cheese fries as a guilt-free food. But we're only human, and we LOOOOOOOVE fries smothered in chili and topped with cheese! Plus we promised you guys a swap a few months back, so we had no choice but to create a ROCKIN' version based on our famous Bake-tastic Butternut Squash Fries
(and we're so glad we did!). Check it out...Ingredients:
One 2-lb. or half of a 4-lb. butternut squash (20 ounces once peeled and sliced)
1 cup low-fat veggie or turkey chili
1/2 cup shredded fat-free cheddar cheese
1/8 tsp. coarse salt
1/8 tsp. cayenne pepper
Optional Toppings: fat-free sour cream, chopped scallions
Preheat oven to 425 degrees. Spray 2 baking sheets with nonstick spray.
Peel squash and slice off the ends. Cut in half widthwise, just above the round section. Cut the round piece in half lengthwise and scoop out the seeds.
Cut squash into French-fry-shaped spears. Thoroughly pat dry. Lay spears on the sheets and sprinkle with salt and cayenne pepper. Bake for 20 minutes.
Flip spears and bake until mostly tender on the inside and crispy on the outside, about 15 minutes.
Transfer fries to a large oven-safe plate. Prepare chili as directed on the package, and pour over the fries. Sprinkle with cheese, and bake until the cheese has melted, about 5 minutes. Enjoy!
MAKES 2 SERVINGS