Spaghetti Squash Bake

This spaghetti squash casserole is my twist on a favorite comfort food. My sister in law makes the best spaghetti bake! This week’s grocery order had a spaghetti squash and I had the bright idea to convert a carb heavy pasta dish into a veggies most meal with the classic favorite.

The spaghetti squash lends a sweeter flavor than a pasta dish. There are many ways to prepare a spaghetti squash. I have found the microwave method to be the best way for me. Here’s how I prepare spaghetti squash.

More Spaghetti squash recipes:

• Spaghetti Squash Turkey Taco Bake
• Spaghetti Squash Lasagna
• How to cook Spaghetti Squash

Italian Spaghetti Squash Casserole

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Ingredients

  

• 1 tsp olive oil
• 1/3 cup chopped onion
• 1/3 cup chopped green peppers
• 1 can diced tomatoes drained
• 1 lb ground turkey or beef
• 1 Tbsp Italian seasoning
• 1 can cream of mushroom soup
• 1/2 cup shredded cheddar cheese
• 1 medium size spaghetti squash

Instructions

 

• Preheat oven to 375° F
• Heat a oil in a medium size pan over medium heat
• Add the onion and green pepper. Sauté until fragrant.
• Add the ground meat and cook through. Drain any grease.
• While the beef is browning, cut the spaghetti squash in half (use a strong knife!) and scoop out the seeds.
• Put the two halves flesh down in a glass baking dish with about an inch of water.
• Microwave for 12 minutes.
• Use a fork to scrape out the “spaghetti” like flesh
• Squeeze out excess liquid by pressing with a paper towel or using cheesecloth.
• Add the Italian seasoning to the drained tomatoes.
• Combine the drained ground meat and spaghetti squash in a baking dish.
• Add seasoned tomatoes and mix.
• Top with the can of soup (or substitute) and cheddar cheese.
• Bake until cheese is melted, about 25 minutes.

Notes

Cream of Mushroom Soup Substitute
* 2 tablespoons butter.
* 1/2 cup chopped mushrooms.
* 1 cup milk.
* 4 ounces light cream cheese.