Whats for dinner? One of my new favorites is this Spaghetti Casserole, it is cheesy and filled with veggies. Served with a salad its perfectly filling.
Spaghetti Squash Casserole
1 spaghetti squash
Coconut oil
Sea Salt
Pepper
Cut Squash in half, lightly spread coconut oil over halves of squash and sprinkle sea salt and pepper. Preheat oven to 350 and bake for 30-40 minutes, until tender.
1- 10oz package frozen spinach, thawed
1- 8oz package Daiya mozzarella shreds
2 eggs
1 pack mushrooms, sliced
1/2 cup fresh basil, chiffonad (I will explain what this means)
Slice mushrooms and place into large bowl. Squish spinach in strainer to assure all remaining liquid is removed. So chiffonad, that basically means lay out all of your basil leaves one on top of the other, so you have a nice little basil stack then roll them up then thinly slice. This will give you pretty little strips of basil and I prefer it to chopping my basil. Place all of these ingredients into a bowl and mix, thoroughly. If you like to add salt to your food 1 tsp could be added to this mixture.
1- 25 oz tomato sauce
1lb ground turkey, I only used 1/2 because thats all I had but a full pound would work better
1/4 red onion, chopped
3 cloves garlic, chopped
Also done while the spaghetti squash is baking, place spinach into a strainer. You want to remove as much of the liquid as possible. Cook ground turkey in a sauté pan, add onion and garlic. Sauté until fully cooked. Add marinara to the mixture and set a side to cool.
Once the squash is done allow to cool a little bit and with a fork scrape out your spaghetti into a separate bowl. Add spaghetti squash to cheese mixture and again mix thoroughly. In a baking dish layer marina mixture and cheesy squash mixture, alternating for about 3 layers of each. I sprinkled with nutritional yeast, which gives it an even cheesier flavor, on top of the marinara layer and the top layer.
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