Turkey Burger Spaghetti Squash Casserole
- adapted from wellplated.com
1 small/medium spaghetti squash
Avocado Oil spray
1 pound 93% lean ground turkey
1/2 of a red onion — diced
1 bell pepper — cored and diced
1/2 cup artichoke hearts - drained and diced
1/4 cup sun-dried tomatoes
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 can — 7-ounces diced tomatoes with Italian spices, drained
3 cloves garlic — minced
1 teaspoon Italian seasonings — of choice or a mix of oregano, basil, and thyme
1/2 teaspoon crushed red pepper flakes — reduce to 1/4 teaspoon if sensitive to spice
1 cup low-fat grated mozzarella - divided
Chopped fresh parsley
Preheat oven to 375 degrees F. Slice the squash in half lengthwise and scoop out the seeds. Spray with Avocado Oil, salt, pepper, and garlic powder and place face down on a cookie sheet. Bake for 30 minutes, until the flesh of the squash is easily pierced with a fork. When cool enough to handle, pull the squash strings out of the squash's center with a fork and transfer to a large mixing bowl. The squash strings should look like spaghetti.
Reduce the oven temperature to 350 degrees F. Heat the olive oil in a large, deep skillet over medium high. Add the turkey, onion, bell pepper, salt, and black pepper. Cook, breaking apart the meat, until meat is browned and the vegetables are tender, about 8 minutes. Add the drained tomatoes, garlic, Italian seasoning, and red pepper flakes. Let cook until most of the liquid from the tomatoes has cooked off. Stir in 1/2 cup of the shredded cheese.
Lightly coat a deep 8x8-inch baking dish or 2-quart casserole dish with nonstick spray. With a slotted spoon, scoop the squash mixture into the pan in an even layer, discarding any excess liquid (some in the pan is OK—just not too much). Bake, uncovered, for 20 minutes. Remove from the oven and sprinkle with the remaining 1/2 cup cheese, and then return to the oven and bake until the cheese melts, about 5 to 10 additional minutes. For an extra-golden-brown top, place the casserole under the broiler for a few minutes. Remove from the oven, sprinkle with parsley and eat!