Spaghetti Squash Casserole
A delicious and nutritious casserole combining spaghetti squash, ground turkey, and cheese for a comforting meal.
Equipment
- Oven
- Baking Dish
- Skillet
- Baking Sheet
- Knife
- Cutting Board
Ingredients
- 1 small/medium spaghetti squash (about 2 pounds)
- 2 tsp extra-virgin olive oil
- 1 lb 93% lean ground turkey
- 1 small red onion diced
- 1 piece green bell pepper cored and diced
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 can diced tomatoes (14.5-ounce, with Italian spices, drained)
- 3 cloves garlic minced
- 1 tsp Italian seasonings (or a mix of oregano, basil, and thyme)
- 1/2 tsp crushed red pepper flakes (reduce to 1/4 tsp if sensitive to spice)
- 1 cup freshly grated part-skim mozzarella or provolone cheese divided
- As needed chopped fresh parsley or basil for garnish
Instructions
- Preheat the oven to 400°F (200°C) with an oven rack in the center.
- Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place it cut-side down on a baking sheet. Roast for 30-40 minutes until tender.
- Allow the squash to cool slightly, then scrape out the strands into a large bowl.
- Lower the oven temperature to 350°F (175°C). Heat olive oil in a large skillet over medium-high heat. Add ground turkey, diced onion, and bell pepper. Season with salt and pepper. Cook for about 8 minutes until the turkey is browned and vegetables are tender.
- Stir in diced tomatoes, minced garlic, Italian seasoning, and crushed red pepper flakes. Cook until most liquid evaporates, about 4 minutes.
- Add the spaghetti squash strands to the skillet and mix thoroughly. Incorporate 1/2 cup of the grated cheese.
- Lightly spray a baking dish with nonstick spray and spread the squash mixture evenly into it. Bake uncovered for 20 minutes.
- Remove from the oven and sprinkle remaining cheese on top. Return to the oven and bake until melted and bubbly, about 5-10 minutes.
- For a golden finish, broil for a few minutes, watching closely.
- Garnish with fresh parsley or basil and let rest for 5 minutes before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-5 days.