Spaghetti Squash Casserole

I was looking for some new spaghetti squash recipes recently, and came across this one and thought it looked good. It is basically a cross between lasagna and spaghetti, but with spaghetti squash instead of pasta. It’s really easy to make and is a great low-carb alternative to these traditional dishes!

Here’s how I made it (recipe adapted from weight watchers):

Ingredients:

  • one medium spaghetti squash
  • 1 pound ground turkey
  • 2 tsp olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 29 oz can of diced tomatoes (or tomato sauce from a jar)
  • Italian seasoning to taste
  • fat-free ricotta cheese (don’t recall how much I used…maybe 8 or 10 ounces?)
  • 1 bag of spinach
  • parmesan cheese to taste (about 1/4 cup)
  • 1 large egg
  • cooking spray
  • 1 cup shredded mozzarella cheese
  • salt and pepper to taste

To begin, preheat your oven to 350 and then cook your spaghetti squash in the oven. Meanwhile, brown the turkey in a skillet with olive oil and drain away the excess fat. Add the chopped onions, minced garlic, Italian seasonings, and salt and pepper. Once the onions have softened, add the canned tomatoes or add tomato sauce from a jar. In the end, I thought that tomato sauce from a jar would have been better since it would have created an actual sauce, rather than just tomatoes, but I’m sure either way is fine.

Continue simmering for a few minutes. You should now have something like this.

Cook your spinach in another skillet. Then, in a large mixing bowl, mix together the ricotta, egg, parmesan, and drained spinach.

Hopefully, by this point your spaghetti squash will be done or almost done cooking. Once you remove it from the oven, increase the oven temperature to 375.

In the meantime, prepare a 9 x 13 baking dish for the casserole by spraying it with cooking spray. Once the spaghetti squash is done cooking and has had a chance to cool a little, scoop the spaghetti squash into the baking pan to form the bottom layer of the casserole, like this:

Next, spread the spinach and ricotta layer on top of the spaghetti squash.

Then spread the turkey and tomato sauce layer on top and sprinkle it with the shredded cheese.

Bake the casserole for about 25 minutes, or until the cheese has melted and the casserole is heated all the way through. Eat and enjoy!

I thought that this casserole was really good and would definitely make it again! It’s a nice alternative to a lot of the other spaghetti squash recipes that I’ve come across. My casserole came out kind of watery and I’m not sure why…if you have better luck, let me know what you did to help with that problem!

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5 thoughts on “Spaghetti Squash Casserole

  1. Do you have a photo of it after it was baked? Or by the slice? I’d like to see the finished product too!

  2. I drained the diced tomatoes and used 1 can of sauce as well. Drained the heck out of the spinach…blotted with paper towels and did the same with the spaghetti squash. Turned out just right! Thanks!

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