Description
A delicious and healthy Spaghetti Squash Casserole featuring ground turkey, sautéed vegetables, and melted mozzarella and Parmesan cheeses. This comforting casserole combines roasted spaghetti squash strands with a savory turkey tomato mixture, baked to bubbly perfection and garnished with fresh basil. Perfect for a nutritious family dinner.
Ingredients
Spaghetti Squash
- 1 medium spaghetti squash
Turkey Mixture
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Cheese and Garnish
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the spaghetti squash and baking the casserole.
- Roast Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side down on a greased baking sheet. Roast in the oven for 30 to 40 minutes until the flesh is tender and easily scraped into strands with a fork.
- Sauté Aromatics: While the squash roasts, heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic and sauté for 2 to 3 minutes until they become soft and fragrant.
- Cook Ground Turkey: Add the ground turkey to the skillet, breaking it apart with a spoon. Cook for 5 to 7 minutes until the turkey is fully cooked and no longer pink.
- Add Vegetables and Seasoning: Stir in the chopped bell pepper, drained diced tomatoes, Italian seasoning, salt, and pepper to the skillet. Allow the mixture to simmer for 5 minutes to meld the flavors.
- Prepare Spaghetti Squash Strands: Use a fork to scrape the roasted squash flesh into strands. Mix these strands into the turkey and vegetable mixture in the skillet until well combined.
- Assemble Casserole: Transfer the turkey and spaghetti squash mixture to a greased 9×13-inch baking dish. Evenly sprinkle shredded mozzarella and grated Parmesan cheese on top.
- Bake Casserole: Bake in the preheated oven for 20 to 25 minutes until the cheese is bubbly and golden on top.
- Garnish and Serve: Remove the casserole from the oven and garnish with fresh basil leaves if desired. Serve hot.
Notes
- You can substitute ground chicken or lean ground beef for turkey if preferred.
- Make sure to drain the diced tomatoes well to prevent excess liquid in the casserole.
- For a spicier version, add red pepper flakes when sautéing the vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- This recipe works well for meal prep and is gluten-free by nature.
