Baked Spaghetti Squash Casserole

Good morning all! As promised, I’m going to be sharing the recipe we made last night – baked spaghetti squash casserole! This was my first time cooking with spaghetti squash but it actually turned out to be much easier than I originally thought and it tasted even better!

I wasn’t sure if I would like the spaghetti squash but it actually didn’t have much flavor which allowed for all the other flavors in the dish to stand out. I used a recipe from Eat Yourself Skinny blog but changed a few things!

The ingredients I used included:

  • 2 ripe spaghetti squash
  • 1 red pepper
  • 1 green pepper
  • 1 lb ground turkey
  • 2 cups crushed tomatoes
  • 1 cup tomato sauce
  • 1/2 cup chicken broth
  • 1 tablespoon Parmesan cheese
  • 1 cup mozzarella cheese, shredded
  • Italian seasoning (to taste)
  • Garlic powder (to taste)
  • Black pepper (to taste)

This recipe was actually pretty easy to follow but did take a little time to prepare since you have to bake the spaghetti squash before you can bake the casserole. You could most definitely make the casserole up on a weekend, cover, and put in the fridge to make on a week night though for a simple and fast meal!

First, cook the spaghetti squash in the oven at 350 degrees for 45 minutes. Check my blog post to see more details on how to cook the spaghetti squash.

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Once it is done, let the spaghetti squash cool for a few minutes before you scoop it out. Place the strands of squash into a glass bowl so it will be easier to put the casserole together.

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While the spaghetti squash is in the oven, chop the green and red pepper. Place the chopped pieces into a large pan on the stove top on medium heat.

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Add the ground turkey with garlic powder, Italian seasoning, and black pepper to taste. Cook the mixture until the pink is out of the turkey then drain.

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Place the mixture back on the stove top and add your tomatoes, tomato sauce, and chicken broth. Bring the whole thing to a boil then simmer until the squash is done cooking. Add in the Parmesan cheese to the mixture right before the squash is finished baking.

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Spray a 9×13 glass cooking pan and place 1 1/2 cups of the meat mixture on the bottom. Next, layer about 2 cups of the spaghetti squash strands on top of that. Continue with another 1 1/2 cups of the meat mixture before layering the rest of the spaghetti squash. Use the final amount of meat and top with mozzarella cheese. Cover the whole thing with foil and bake at 350 degrees for 30 minutes. Take the foil off and bake for an additional 5 minutes of until the cheese is melted.

Now you have your baked spaghetti squash casserole, enjoy!

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