Spaghetti Squash Italian Casserole

This is the recipe that transformed my boyfriend and I into spaghetti squash fanatics (or “sketti squash” as we affectionately refer to it as now).  I knew of spaghetti squash because a friend of mine raved about it in college, but I don’t think I ever tasted it.  We try to eat really healthy, and my boyfriend came across this recipe earlier in the year.  It’s still our favorite spaghetti squash recipe, and the best parts about it are that it’s super easy to make, very healthy, and heats up very well (helloooo leftovers)!  Thanks to (Healthy) Vittles and Bits for the original recipe (I have modified it slightly to reflect how I make it)!

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Ingredients:

1 lb ground turkey
3 pressed garlic cloves
2 cups tomato sauce
1 tsp dried oregano/parsley mix (3/4 oregano, 1/4 parsley)
3/4 (6oz) bag of shredded, reduced fat mozzarella cheese
1 large spaghetti squash
1/2 cup Feta cheese

Directions:

1. Preheat oven to 375 degrees.
2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard. Place each half face down on a large microwaveable plate and microwave for 10 minutes on high.
3.  While the squash is cooking in the microwave, brown the ground turkey over medium heat. Add in the garlic, tomato sauce, oregano/parsley mix seasoning.  Mix together.  Stir in 1/2 of shredded mozzarella.
4. When the squash is finished cooking, let cool for a few minutes.  Then scrape out the insides of the squash halves using a fork into a 9×13 pan (if it is not a non-stick pan, spray with some olive oil cooking spray).  The spaghetti squash should be the first layer on the bottom of the pan.
5. Spoon the ground turkey mixture on top of the spaghetti squash.
6. Sprinkle the feta cheese and the rest of the mozzarella cheese on top and bake uncovered for about 20-25 minutes.
7.  After 20-25 minutes, broil for 3-5 minutes (500 degrees) until the cheese is nice and browned on top.
8. Serve!

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