Spaghetti squash casserole
There’s no denying that chillier winter days (even in California) have most of us craving something warm and hearty. Enter this spaghetti squash casserole. Perfect for dinner or lunch leftovers and makes enough to serve the whole crew. Plus, it’s packed with protein and vegetables that won’t leave you needing a nap.
Makes 4-6 servings
Ingredients
1 whole spaghetti squash (I used Solely to make life easier)
1 lb. ground turkey *
1 jar tomato sauce
1 egg
1 green zucchini, thinly sliced **
1 yellow squash, thinly sliced **
Dried oregano, garlic powder, black pepper (to taste)
1/2 cup cottage cheese
1/4 cup Parmesan cheese
Fresh basil and red pepper flakes (optional, to taste)
Steps
Start by cooking the spaghetti squash according to preference (here’s an easy way) or package instructions
Meanwhile, brown the ground meat in a nonstick skillet on medium-high heat until mostly cooked through
Add in ~1/2 of the jar of sauce and turn heat off
While the spaghetti squash and meat cool, combine the egg, green zucchini, yellow squash, and dried spices in a large bowl
Add the spaghetti squash and meat sauce to the egg mixture and toss well with a spoon
Coat the bottom of a casserole dish (mine was 15 x 9) with ~1/4 of the remaining tomato sauce, followed by the bowl of veggies/meat, and then the rest of the sauce
Add the cottage cheese in small dollops on top
Sprinkle with parmesan cheese (and more dried spices if you’d like) and bake uncovered at 375 F for ~30-40 minutes or until the cheese is golden
Top with fresh basil and red pepper flakes
* Any type of ground meat can work here. For a plant-based option, you could try crumbled tofu, though I haven’t tried this myself.
** Feel free to swap the veggies depending what you have on hand. Eggplant, mushrooms, and spinach would all work well!
