Italian Spaghetti Squash Bake

Name: Italian Spaghetti Squash Bake
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 5 servings
Ingredients: 1 lb extra lean ground turkey; 2 links Jennie-O Sweet Italian Turkey Sausage; 4 lb spaghetti squash; 1 oz jar Monte Bene Tomato Basil Pasta Sauce; 1/2 medium onion, diced; 1/2 medium red bell pepper, chopped; 2 cloves garlic; 2 eggs; 2 tsp olive oil; 2 tsp Flavor God Garlic Lover's Seasoning; 1/4 tsp red pepper flakes; Optional: 1/2 cup parmesan cheese

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4.3

9 reviews

Good

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
2 hrs
Servings
5 servings
Calories
280 kcal
Course
Main Course
Cuisine
Italian

Italian Spaghetti Squash Bake

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

1 lb extra lean ground turkey
2 links Jennie-O Sweet Italian Turkey Sausage casings removed
4 lb spaghetti squash
1 oz jar Monte Bene Tomato Basil Pasta Sauce (found at HEB)
1/2 medium onion, diced (60 grams)
1/2 medium red bell pepper, chopped (60 grams)
2 cloves garlic minced
2 eggs whisked
2 tsp olive oil divided
2 tsp Flavor God Garlic Lover's Seasoning divided
1/4 tsp red pepper flakes
Optional: 1/2 cup parmesan cheese

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Instructions

Pre-heat oven to 400 degrees. Line a 9x13" baking sheet with aluminum foil. Set aside.
Cut spaghetti squash in half and remove seeds. Rub cut side of flesh with 1 tsp olive oil, then season with 1 tsp Flavor God seasoning. Place cut side up on lined baking sheet and bake for 40 minutes or until squash can be easily flaked apart with a fork. Set aside to cool.
Heat remaining olive oil in a large sauté pan over medium-high heat. Add bell pepper, onion, and garlic and sauté until fragrant. Add ground turkey and sausage, breaking apart with a wooden spoon. Season with remaining Flavor God seasoning and continue cooking and breaking apart with a spoon.
When meat is mostly cooked through, add pasta sauce, stir, and bring to a boil, then remove from heat. Set aside to cool.
Using a fork, scrape spaghetti squash "noodles" from shell and place in a large bowl. Add red pepper flakes, meat and sauce mixture and mix until combined.
If the squash mixture is hot to the touch, you will need to temper your eggs with some of the liquid before stirring in the eggs. If it is just warm to the touch, you can stir the eggs in directly.
Grease a deep, 9x9" casserole dish with non-stick cooking spray or olive oil. Add squash mixture and flatten out on top. Bake for 45 minutes to 1 hour, until it becomes firm to the touch. If desired, add parmesan cheese on top for the last 10-15 minutes of baking.

Notes

You can also make this dish with 93/7 ground chicken, but it will add about 7 grams of fat per serving.

Nutrition Information

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Calories 280kcal (14%) Carbohydrates 18g (6%) Protein 30g (60%) Fat 10g (15%) Cholesterol 144mg (48%) Sodium 549mg (23%) Potassium 184mg (5%) Fiber 5g (20%) Sugar 10g (20%)