A delightful and healthy casserole featuring spaghetti squash, perfect for a wholesome meal.
Pierce the spaghetti squash in several places and microwave on a plate until tender, about 15-20 minutes.
Microwaving the squash saves time compared to baking it.
Allow the squash to cool slightly, then cut it in half and remove the seeds.
Use a spoon to easily scoop out the seeds.
Use a fork to scrape the squash into strands and set aside.
Scraping the squash with a fork creates noodle-like strands.
In a large skillet, cook the ground turkey with minced garlic, diced onion, and chopped bell pepper until the turkey is browned.
Stir frequently to ensure even cooking.
Add the canned diced tomatoes and Italian seasoning to the skillet, and simmer for 5 minutes.
Simmering helps blend the flavors together.
Combine the spaghetti squash strands with the turkey mixture and transfer to a greased casserole dish.
Mix gently to avoid breaking the squash strands.
Bake the casserole in a preheated oven at 350°F for 25 minutes.
Baking allows the flavors to meld together.
Sprinkle shredded mozzarella cheese on top and bake for an additional 10 minutes until the cheese is melted and bubbly.
For a golden crust, broil for the last 2 minutes.
Serve the casserole warm and enjoy.
Garnish with fresh herbs for added flavor.
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