Monday, March 31, 2014

Spaghetti Squash Marina Casserole

I found a recipe that sounds fantastic on this site
I am going to Dukanize it so that we can have it for dinner tonight.


-1 spaghetti squash
- 1 tbs olive oil
- 1/2 tbs dried oregano
- 1 jar pasta sauce/pizza sauce
- 1/2 cup skim milk/ Fat Free mozzarella
-  Turkey Pepperoni


Heat the oven to 475. Cut the spaghetti squash in half and remove the guts and seeds.

Drizzle the olive oil over the halved spaghetti squash and sprinkle the oregano on top. Add cracked sea salt and pepper as you see fit. Place on a tin foil lined baking sheet and roast for about 30 minutes. (to see who to roast the squash see this site:

 Brown the ground turkey in skillet.

When the spaghetti squash is done use a fork to shred the roasted squash into their familiar spaghetti like texture. If you can't do this easily, you need to cook it a little longer. This may go without saying, but give it a couple minutes to cool off and use an oven mitt to hold the squash steady as you shred.

Place the shredded spaghetti squash in a casserole dish and pour the marinara on top. Add in the ground turkey and stir until the squash is evenly coated in sauce.

Sprinkle the mozzarella on top and place the turkey pepperoni slices over the cheese.

Reduce the oven to 375 and bake for about 25 minutes or until the cheese is golden and the mixture is bubbly. Then you're ready to serve! Beyond dinner, this is great to make ahead on Sunday and reheat for lunches all week long.

Note: this is not easy for someone with back issues. I tried to cut the spaghetti squash but ended up calling my In-laws to come over and cut it for me because I could not do it.   Even just forking the squash out made me hurt and the dish was heavy to put in the oven so I had to have someone pull it out for me when it was done.

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