Make This Hearty Spaghetti Squash Casserole Tonight
When it comes to comfort food, casseroles are king. I mean, there’s a reason they are the go-to meal people make when bringing food to a new neighbor or a friend in need. They’ve got great make-ahead potential and, once they’re assembled, only require a brief stint in the oven before yielding a warm, satisfying meal. Easy-peasy!
Most casseroles are also laden with lots of cheese and pasta (baked mac and cheese, anyone?), which can leave you feeling a little sluggish after eating. But this casserole manages to be hearty yet somewhat light, thanks to a few healthier twists. Instead of noodles, this casserole calls for spaghetti squash. It also has lean ground turkey for an added boost of protein.
If you want to get a head start on making this, you can make the spaghetti squash in advance: Cut the squash in half lengthwise, scoop out the seeds, place the halves in a baking dish (cut-side down), and then pour water around the squash. Bake for about 40 minutes, and then pull the squash strings out with a fork (it will look like spaghetti!).
With ground turkey, red onion, green bell pepper, diced tomatoes, garlic, Italian seasonings, red pepper flakes, spaghetti squash, and mozzarella, this casserole is bursting with flavor.
Once the casserole has finished baking, give it a quick trip under the broiler so the cheese on top gets golden-brown and bubbly. Garnish with some fresh herbs (basil or parsley) for a hint of brightness, and then serve.
The best part? If you have any leftovers, you can store them in the fridge for up to five days. A square of this warmed up for lunch in the office microwave would definitely make all your coworkers jealous come lunchtime.
→ Get the Recipe: Spaghetti Squash Casserole from Well Plated