Cooking, Main Dishes

Spaghetti Squash Casserole

By Corinne Madelmont


3 pounds spaghetti squash, halved lengthwise and seeded

First cold pressed olive oil

1 onion chopped

1 pound ground turkey

Dried basil

¾ cup sour cream

Grated Parmesan Cheese

1 red pepper chopped

1 green pepper chopped

Dried oregano

1 cup pasta tomato sauce

Tandoori Masala spice mix


Preheat oven to 400 degrees F

Split the squash lengthwise (be careful when you do this, because it is VERY firm and dense). Brush the cut edge with olive oil and put cut-side down on a baking sheet.

Cook for 40 minutes, or until tender. Shred with a fork once cooled slightly, then transfer to a lightly oiled casserole dish, discarding shell. Do not turn off the oven.

Heat 1 tablespoon of oil in a skillet over medium heat. Cook and stir the onions, red and green peppers and basil until onions are translucent and tender.

Heat 1 tablespoon of oil in a skillet over medium heat. Cook the ground turkey. Add some oregano, then a big pinch of Tandoori Masala spice mix.

Stir the vegetable mixture and the sour cream into the squash until well mixed. Add the ground turkey and the tomato sauce.

Sprinkle with Parmesan cheese

Bake in the preheated oven for 15 minutes, or until warmed through and top is lightly browned and toasted. Enjoy!

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