Spaghetti Squash Casserole
A comforting, nutritious casserole that uses roasted spaghetti squash instead of pasta, layered with lean ground turkey, melted mozzarella and Italian seasonings.
6 Serving(s)
Ingredients
- 2 lb. spaghetti squash
- 2 tbsp. Schnucks olive oil
- 1 lb. 93%-lean ground turkey, broken into chunks
- 1 medium yellow onion diced (about 1 cup)
- 1 red bell pepper, diced
- 1 (14.5 oz.) can Schnucks Italian-style diced tomatoes with basil, garlic and oregano, drained
- 3 cloves garlic, minced
- 1 tsp. Schnucks Italian seasoning
- 1/2 tsp. Schnucks crushed red pepper
- 1 cup Schnucks low-moisture part-skim shredded mozzarella cheese, divided
- 1 tbsp. sliced parsley, for garnish
Instructions
- Preheat oven to 400 degrees. Line an 8-inch square casserole dish with foil and coat with cooking spray.
- Trim ends off squash, then halve lengthwise and scoop out seeds and pulp. Coat squash all over with 1 tbsp. oil and, if desired, season with salt and black pepper. Transfer cut sides down to prepared casserole dish. Roast until fork-tender, 35–40 minutes. Scoop flesh into a bowl and discard skins.
- In same casserole dish, stir in ground turkey, onion, bell pepper and remaining oil. Season with salt and black pepper, if desired. Cover and roast 10 minutes, stir, then continue roasting until lightly browned, 10 minutes more.
- Stir in tomato, garlic, Italian seasoning and red pepper. Bake until liquid has mostly evaporated, about 15 minutes.
- Stir in squash and 1/2 cup mozzarella. Bake, uncovered, 25 minutes. Sprinkle with remaining cheese; continue baking until mozzarella is melted and bubbly, 10–15 minutes more. Garnish with parsley and serve immediately.
Nutrition Facts
265 Calories Per ServingFat: 14gSaturated Fat: 2gCholesterol: 280mgSodium: 370mgCarbohydrates: 17gFiber: 4gSugars: 5gProtein: 20gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe