Spaghetti Squash Spaghetti Bake

Forget the noodles with our Spaghetti Squash Spaghetti Bake! This cheesy comforting casserole features baked squash noodles tossed with marinara, sautéed vegetables, mozzarella, and fresh basil. Plus, leftovers reheat perfectly!

Author: Project Meal Plan

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour 25 minutes

Servings: 4 servings

Calories: 518 kcal per serving

Ingredients

1 - spaghetti squash
½ tbsp - sea salt
2 tablespoons - avocado oil
1 lb - ground turkey
1 - onion
8 ounces - white mushrooms
1 - green bell pepper
3 clove - garlic
1 ½ cups - marinara sauce
1 tsp - Italian seasoning
1 cup - mozzarella cheese
2 tablespoons - fresh basil
parmesan cheese

Instructions

(Optional) Salt the squash: This helps form more “noodle-y”, less mushy, squash strands for spaghetti. However, any form of cooked spaghetti squash will work for the recipe.
Cut the ends off the squash (1 medium) and then cut the squash into 4-5 rings. Lay cut squash rings out on a baking sheet lined with a rack. Sprinkle both sides with salt (1/2 tablespoon) and wait 15 minutes.
Wipe away all salt and moisture that has come from the squash, then proceed with recipe. You might be shocked how much liquid there is!
Bake the squash: Preheat the oven to 400F. Give the cut squash a quick spritz of avocado oil and then bake for 30-45 minutes on a lined baking sheet, or until fork tender and the strands pull away from the skin easily. Set aside to cool.
Cook meat and onions: Heat a large oven safe skillet or Dutch oven over medium high heat (if you do not have an oven safe skillet, use any pan and then transfer everything to an oven safe dish for the final baking). Add 1 tablespoon avocado oil. Once it shimmers, add the ground turkey (1 pound) and onion (1 small, diced). Season with 1/4 teaspoon each salt and pepper. Use a wooden spoon to break apart the meat, then stir occasionally and cook for about 8-10 minutes, or until the meat is fully cooked through and onions are translucent. Remove the meat and onions from the pot into a bowl and set aside.
Cook mushrooms and peppers: Reduce heat to medium. Add remaining 1 tablespoon oil, then add mushrooms (8 ounces, roughly diced) and green bell pepper (1, diced). Cook and stir occasionally for about 5-7 minutes, or until the mushrooms have released some moisture and cooked down. Add garlic (3 cloves, minced) to the pan, stir and cook for about 30 seconds, or until fragrant. Remove the pot from heat. Return the meat and onions to the pan, then add red sauce (1 1/2 cups), italian seasoning (1 teaspoon) and 1/2 cup mozzarella cheese. Stir all of this together.
Add squash and bake: Use a fork to pull the spaghetti squash strands away from the skin of the baked squash and add that to the pot as well. Stir everything together until well mixed – try to disperse the squash noodles around instead of leaving them in a clump. Top with remaining 1/2 cup cheese. Bake at 400F in the oven for 13-15 minutes, or until the cheese is melty and sauce is bubbling.
Serve and store: Top with fresh basil and freshly shredded parmesan cheese if you wish, and then serve immediately. Store leftovers in an airtight container in the fridge for up to 4 days. This dish makes excellent leftovers (reheat portion for 90 seconds in the microwave on High).

Nutrition