Spaghetti squash is in season & a great dish to enjoy on a low carb day of the Faster Way! It is a nutrient dense food, meaning it’s low in calories but high in vitamins + fiber! 🙌🏻 I’ve put together a delicious casserole that the whole family is sure to enjoy! Make this spaghetti squash casserole recipe ahead of time, then just pop in the oven when you’re ready to bake! Perfect for a busy weeknight. (And for lunch servings the next day!)

Spaghetti Squash Casserole

A quick and delicious weeknight casserole!

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Prep 10

Cook 1

Course Main Course

Cuisine Italian

Servings

Ingredients

1 spaghetti squash
1 pound ground turkey
1 tbsp minced garlic
1 jar marinara sauce
2-3 cups shredded mozzarella
1 tsp italian seasoning
dash salt & pepper
dash olive oil
3-4 fresh basil leaves

Instructions

Slice squash in half and remove seeds. Lightly coat with olive oil, and salt & pepper to taste. Place face down on pan lined with parchment paper & roast at 400 for 35-40 minutes. Squash is ready when the outside gives a little when pressed on.
Meanwhile while squash is roasting, prepare your filling. Brown ground turkey and season with minced garlic, italian seasoning, and salt/pepper to taste. Drain grease.
Add marinara sauce to ground turkey. Stir and let simmer for 10-15 minutes.
Remove squash from oven and shred with a fork. (It will look like spaghetti.)
In a mixing bowl combine squash, marinara mixture, and 1 cup shredded cheese.
Transfer mixture to an 8×10 baking dish (lightly coated with non-stick cooking spray).
Top with more mozzarella cheese (as much or as little as you’d like) and bake for 15-20 minutes in a 350 oven.
Remove from oven, top with fresh basil, serve, and enjoy!