Baked Spaghetti Squash Casserole
User Reviews
5
Baked Spaghetti Squash Casserole
Description
The preparation begins by halving and seeding a medium spaghetti squash, seasoning it with Everything but the Bagel seasoning, then baking face-down until tender enough to shred into spaghetti-like strands. Simultaneously, a casserole dish is greased and loaded with a block of feta cheese, diced white onion, cherry tomatoes, and fresh basil and thyme, then baked to soften and meld flavors.
Ground turkey is cooked separately with minced garlic and Italian seasoning until done, adding a savory element to the dish. A Knorr brand pesto seasoning is cooked separately according to package instructions to provide herbaceous flavor in the sauce. Once the squash and vegetable mixture is ready, they are combined with the cooked turkey, prepared pesto seasoning, chopped spinach, and shredded mozzarella. The casserole is baked again to meld all ingredients and melt the cheese.
The final casserole offers a combination of textures: the slight crispness of baked vegetables, the tender shredded squash, and the moist, seasoned ground turkey. Feta cheese adds a tangy creaminess contrasted by melting mozzarella. Fresh herbs brighten the overall flavor profile. This casserole serves as a comforting, vegetable-forward entrée suitable for refrigeration for up to five days.
Due to the water content of the vegetables, freezing is not recommended as it may result in a soggy texture upon thawing. Substitutions for turkey can include ground chicken, beef, salmon, or omitting meat for a vegetarian option, offering flexibility.
Ingredients
- cooking spray
- 1 spaghetti squash medium
- 1 tsp everything but the bagel seasoning
- 1 tsp garlic minced
- 1 lbs ground turkey 99% lean
- 1½ cup white onion diced
- 1 tsp Italian seasoning
- 8 oz feta cheese 1 block
- 2 cups cherry tomato
- 4 talks basil fresh
- 4 talks thyme fresh
- 1 pesto seasoning Knorr brand packet
- 1 cup spinach chopped
- 1 cup mozzarella cheese fat-free
Instructions
- Preheat your oven to 400°F.
- Cut your spaghetti squash in half and use a spoon to remove the seeds from the center. Spray the squash with cooking spray or brush with olive oil. Then, sprinkle with Everything but the Bagel seasoning and place face down on a baking sheet.
- Bake for 25-30 minutes or until the squash can be shredded with a fork.
- While the squash is baking, grease a casserole dish. Then, place the block of feta cheese, fresh herbs, sliced cherry tomatoes, and diced onion in the dish.
- Place casserole dish in the oven on the same rack as the squash and bake for 30 minutes.
- Next, let's start preparing the ground turkey. Heat a skillet to medium-heat and spray with cooking oil. Then, add the ground turkey, minced garlic, and Italian seasoning. Cook until the meat is done.
- Grab a small sauce pot. Add the Knorr Pesto Seasoning packet and cook according to instructions on the bag.
- Once the spaghetti squash, feta, and vegetables are done baking, remove from the oven. Shred the spaghetti squash with two forks and place into the casserole dish with the baked feta and vegetables.
- Fold in chopped spinach immediately. The heat from the other ingredients will make the spinach wilt just like we want.
- Then, stir in the cooked ground turkey. Add the pesto sauce and keep stirring.
- Top the casserole with mozzarella cheese. Broil at 500°F for 3-5 minutes or until cheese starts to bubble/brown.
- Serve hot and enjoy!
Notes
- Refrigerate leftovers in an airtight container for up to 5 days and reheat for 60-90 seconds before serving.
- Freezing is not advised because the high moisture content of vegetables can cause sogginess after thawing.
- Ground turkey can be replaced with ground chicken, beef, salmon, or omitted for a meatless version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 293kcal | 15% |
| Carbohydrates | 23g | 8% |
| Protein | 38g | 76% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 67mg | 22% |
| Sodium | 994mg | 41% |
| Potassium | 605mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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