Italian Style Spaghetti Squash Casserole
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 352.4
- Total Fat: 19.9 g
- Cholesterol: 97.8 mg
- Sodium: 661.1 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 3.8 g
- Protein: 26.8 g
View full nutritional breakdown of Italian Style Spaghetti Squash Casserole calories by ingredient
Number of Servings: 6
Ingredients
-
1 spaghetti squash, halved and seeded
1 pound ground turkey
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/4 cup diced onion
1 clove garlic, chopped
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 1/4 cups shredded sharp Cheddar cheese
Directions
Preheat oven to 375 degrees F (190 degrees C).
Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
In a skillet over medium heat, cook the ground turkey until evenly brown. Drain, and mix in the green pepper, red pepper, onion, and garlic. Continue to cook and stir until vegetables are tender.
Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.
Number of Servings: 6
Recipe submitted by SparkPeople user SPECKER_RECK.
Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
In a skillet over medium heat, cook the ground turkey until evenly brown. Drain, and mix in the green pepper, red pepper, onion, and garlic. Continue to cook and stir until vegetables are tender.
Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.
Number of Servings: 6
Recipe submitted by SparkPeople user SPECKER_RECK.