Italian Turkey and Spaghetti Squash Casserole
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 medium spaghetti squash
- 1 lb lean ground turkey
- 1 teaspoon season salt
- pepper (to taste)
- 2 teaspoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 32 ounces diced tomatoes, undrained
- 1 tablespoon italian seasoning, dried or 1 tablespoon fresh mixed Italian herbs
- 6 ounces fat-free ricotta cheese
- 1 large egg
- 1⁄2 cup fat free mozzarella cheese, shredded
directions
- Preheat oven to 350 degrees. Halve squash lengthwise; scoop out seeds. Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.
- Meanwhile, cook turkey with season salt and pepper, stirring occasionally, in a nonstick skillet over medium-high heat until browned, about 5 minutes. Drain, remove from skillet and set aside.
- In same skillet, heat oil over medium-high heat. Add onion and garlic and stir-fry until tender, about 5 minutes. Stir in diced tomatoes and Italian seasoning; bring to a boil. Reduce heat; add cooked turkey and simmer, stirring often, until desired consistency, about 5 minutes.
- Place ricotta cheese and egg in a food processor or blender and puree until smooth.
- Coat a 9-inch glass pie plate with cooking spray. Remove squash from oven and increase oven temperature to 375 degrees.
- Using a fork, carefully rake stringy squash pulp from shell, separating it into strands that look like spaghetti. Arrange spaghetti squash strands in bottom and up sides of pie plate to form a crust.
- Add ricotta cheese mixture and gently spread over squash.
- Pour tomato-turkey sauce over cheese mixture and sprinkle with mozzarella.
- Bake for 20 minutes.
- Remove from oven and let stand 5 minutes before dividing into six servings.
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Reviews
-
This is a fabulous recipe. I seasoned the turkey more that what was called for added more garlic, etc. I also seasoned the red sauce more than it called for. I've made it twice. Neither time, I didn't have the riccata [sp] cheese. I used goat cheese, It was fabulous. then I made it with Monterey Jack cheese... again it was fabulous. Also, the 2nd time around, I layered the recipe sort like lasagna. Squash on the bottom on the side, cheese, meat sauce, then squash, cheese, meat - cheese topper, then into the oven. It was super!
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I have made this dish several times this fall and absolutely LOVE it! The first time I used about 3/4 pound ground turkey sausage and the second time I used 1/2 pound ground bison. I found that using a medium spaghetti squash was too much, so I bought the smallest one I could find and it was still too much - I just put the leftovers in a container for later. After making the first time, I decided to drain the tomatoes because it was too runny and the pie plate became overfull. This recipes makes a huge amount! My DH and DS both love it!
RECIPE SUBMITTED BY
StrikingEyes00
Pequannock, 70
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