Spaghetti squash is a variety of winter squash that is loaded in antioxidants. The flesh of spaghetti squash, when raw, is solid and similar to that of other raw squash. But, when you cook spaghetti squash, the flesh comes out in ribbons or strands like spaghetti. Spaghetti squash is low in calories, making it a healthy alternative to regular pasta used for spaghetti. If you’re looking for a healthy meal for the family, why not try this easy recipe for Spaghetti Squash Primavera? I’m sure you will agree it is simply delicious!
Spaghetti Squash Primavera
Ingredients:
1 medium spaghetti squash
1 lb. ground turkey
1 medium green pepper, diced
1 zucchini, cut into pieces
1/8 cup dried, minced onion
1 tablespoon olive oil
1 25 oz. jar spaghetti sauce
1 cup frozen kale
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1/4 teaspoon black pepper
2 cups fresh mozzarella cheese, grated
Fresh parmesan cheese, grated
Instructions:
1. Preheat oven to 450 degrees.
2. Cut squash in half, length-wise. Scoop out seeds and most of pulp and place face-down in a shallow baking pan. Bake for 30-45 minutes, or until shell of squash is beginning to brown. Remove from oven and set aside to cool.
3. Turn oven down to 425 degrees.
4. Brown, drain and rinse ground turkey. Set aside.
5. Using a spoon, scoop squash out of shell into a large bowl. The squash will be stringy, like spaghetti noodles.
6. In a frying pan, heat olive oil. Add green pepper, zucchini and onion. Cook until vegetables are tender.
7. Remove vegetables to a large bowl. Add ground turkey, red pepper flakes, garlic powder, black pepper, kale and spaghetti sauce. Mix until combined.
8. Add squash and toss with sauce mixture. Add 1 cup mozzarella cheese and mix.
9. Pour into a deep baking dish and top with 1 cup of mozzarella cheese.
10. Bake at 425 degrees for 45 minutes.
11. Top with grated parmesan cheese, if desired.
Enjoy!
Helpful Hints:
– Place cookie sheet under pan in oven, in the event of dripping.
– This casserole can be made the day before and refrigerated before baking. Makes for a quick dinner for a busy family!
Print this recipe:
- 1 medium spaghetti squash
- 1 lb. ground turkey
- 1 medium green pepper, diced
- 1 zucchini, cut into pieces
- ⅛ cup dried, minced onion
- 1 tablespoon olive oil
- 1 25 oz. jar spaghetti sauce
- 1 cup frozen kale
- 1 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 cups fresh mozzarella cheese, grated
- Fresh parmesan cheese, grated
- Preheat oven to 450 degrees.
- Cut squash in half, length-wise. Scoop out seeds and most of pulp and place face-down in a shallow baking pan. Bake for 30-45 minutes, or until shell of squash is beginning to brown. Remove from oven and set aside to cool.
- Turn oven down to 425 degrees.
- Brown, drain and rinse ground turkey. Set aside.
- Using a spoon, scoop squash out of shell into a large bowl. The squash will be stringy, like spaghetti noodles.
- In a frying pan, heat olive oil. Add green pepper, zucchini and onion. Cook until vegetables are tender.
- Remove vegetables to a large bowl. Add ground turkey, red pepper flakes, garlic powder, black pepper, kale and spaghetti sauce. Mix until combined.
- Add squash and toss with sauce mixture. Add 1 cup mozzarella cheese and mix.
- Pour into a deep baking dish and top with 1 cup of mozzarella cheese.
- Bake at 425 degrees for 45 minutes.
- Top with grated parmesan cheese, if desired.
– Place cookie sheet under pan in oven, in the event of dripping.
– This casserole can be made the day before and refrigerated before baking. Makes for a quick dinner for a busy family!
That looks and sounds so good. I love veggies so this is definitely something I can’t wait to make. The cheese just makes it even better!
had to pin this looks amazing i am def gonna make it.