Spaghetti Squash Casserole
Ingredients
-
1
small/medium
spaghetti squash (about 2 pounds)
-
2
teaspoons
extra-virgin olive oil
-
1
pound
93% lean ground turkey
-
1
small
red onion, diced
-
1
green bell pepper, cored and diced
-
1
teaspoon
kosher salt
-
½
teaspoon
ground black pepper
-
1
can (14.5-ounce)
diced tomatoes with Italian spices, drained
-
3
cloves
garlic, minced
-
1
teaspoon
Italian seasonings (or a mix of oregano, basil, and thyme)
-
½
teaspoon
crushed red pepper flakes
-
1
cup
freshly grated part-skim mozzarella or provolone cheese, divided
-
to taste
chopped fresh parsley or basil
Instructions
- Preheat the oven to 400°F and roast the spaghetti squash until tender, then scrape out the strands.
- Reduce the oven temperature to 350°F. In a skillet, heat olive oil and cook turkey, onion, bell pepper, salt, and pepper until browned.
- Add the drained tomatoes, garlic, Italian seasoning, and red pepper flakes to the skillet and cook until most liquid evaporates.
- Stir in half of the shredded cheese and the reserved spaghetti squash, cooking until heated through.
- Transfer the mixture to a greased baking dish, bake uncovered for 20 minutes.
- Sprinkle the remaining cheese on top and bake until melted, about 5 to 10 minutes more, broiling for a golden top if desired.
- Garnish with parsley or basil and let rest for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
193
Total fat
10g
Total carbohydrates
8g
Total protein
20g
Sodium
478mg
Cholesterol
71mg
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