One-pan baked casserole, a light and healthy dinner option sure to leave you satisfied!
SQUASH PREP:
*Preheat oven to 400
-Cut spaghetti squash in half down the stem, scoop out seeds
-Lightly coat with olive oil, salt and pepper
-Place on baking sheet, cut side down, cook for 50 minutes
-Remove from oven, let cool, then using a fork shred the squash into spaghetti like strands
-Set aside, using a few paper towels underneath to absorb excess water
Yields: About 4 servings
Ingredients:
- 1 spaghetti squash, cooked and stranded
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 cup shredded mozzarella, divided into 2
- 1 package ground turkey
- 1 tablespoon extra virgin olive oil
- 1 cup crushed tomatoes
- 1 cup veggie of choice, chopped (asparagus, brussels sprouts, broccoli, etc)
- 1 tablespoon garlic, minced
- 1/8 cup hemp seeds (optional)
- basil, thyme, oregano, salt and pepper - to taste
Instructions:
*Preheat oven to 350F
1. Heat olive oil, cook turkey until browned over medium heat
2. Add onion, pepper and veggie of choice - cook about 5 minutes
3. Add tomato, garlic and spices - cook an additional 5 minutes
4. Add cooked spaghetti squash - cook another 5 minutes
5. Add half the shredded cheese, stirring well to combine
6. If using cast iron pan, transfer directly to the oven, cook for 20 minutes. If using a regular pan, prepare a deep baking dish and transfer ingredients before baking
7. Remove from oven, top with remaining cheese and hemp seeds if using
8. Switch oven to high broil, and cook about 5 minutes or until golden brown
ENJOY!
With love,
Brie
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