Spaghetti Squash Casserole is the ultimate comfort dish with a healthy twist! Imagine tender strands of spaghetti squash baked into a cheesy, saucy masterpiece that’s bursting with flavor. The squash serves as a low-carb alternative to pasta, soaking up all the rich tomato sauce, savory ground meat, and melted cheese. Add a sprinkle of Dan-O’s Cheesoning® for a punch of herbs and spices, and you’ve got a casserole that’s as hearty as it is wholesome. Perfect for weeknight dinners or meal prep, this dish is so delicious, you won’t even miss the pasta!
Ingredients
- 2 tbsp Dan-O's Cheesoning® Seasoning
- 1 tbsp Dan-O's Original Seasoning
- 1 medium spaghetti squash (about 2 lbs)
- 1 lb ground turkey
- small container of mushrooms -diced
- 1/2 red onion - diced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 can diced tomatoes, drained
- olive oil
- 1 cup freshly grated part-skim mozzarella cheese
- fresh parsley
Preparation Instructions
- Preheat oven to 375°F
- Cut spaghetti squash in half lengthwise. Rub olive oil over the flesh and place flesh side down on baking tray.
- Roast squash for about 20 mins then flip and roast another 10 mins. When cool enough to handle, run a fork over the squash's center to make what looks like spaghetti.
- In large skillet, cook turkey and when cooked add mushrooms and onions. Sprinkle with the salt, pepper and Dan-O's Original. Add the drained tomatoes and Dan-O's Cheesoning® and mix together. Let liquid from tomatoes cook off and then add squash and 1/2 cheese and mix.
- Preheat oven to 350°F
- Lightly coat a deep 8×8-inch baking dish or 2-quart casserole dish with nonstick spray.
- Spoon the squash and sauce mix into the baking dish and top with cheese.
- Bake uncovered 20 mins, sprinkle with remaining cheese and bake another 5-10 mins.
- Sprinkle with fresh parsley and let rest 5 mins before serving.
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