Spaghetti Squash Casserole

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  Squash, Spaghetti(907g)
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  Olive oil(10g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Ground Turkey, 99% Lean(454g)
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  Yellow Onion
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  Bell Pepper
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  1 teaspoon kosher salt
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  1/2 teaspoon ground black pepper
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  Canned Diced Tomatoes
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  Garlic(180g)
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  Italian seasoning(5g)
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  Red pepper flakes(3g)
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  Mozzarella Cheese(240g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Parsley, Fresh

Instructions

1. 1Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise, scoop out seeds, and place cut-side down on a baking sheet. Roast for 35–45 minutes at 400°F until the flesh is tender and easily pierced with a fork. Remove from oven, let cool until handleable, then scrape the flesh with a fork to create squash strands. Transfer strands to a large bowl and set aside.
2. 2Heat the olive oil in a large, deep skillet over medium-high heat. Add the ground turkey, onion, and bell pepper. Cook for 6–8 minutes, breaking apart the turkey with a spoon, until the meat is no longer pink and vegetables are softened.
3. 3Stir in the garlic, Italian seasoning, and red pepper flakes. Cook for 1 minute over medium-high heat until fragrant, then add the diced tomatoes. Simmer for 4–5 minutes over medium heat until most liquid has reduced, stirring occasionally.
4. 4Add the reserved spaghetti squash strands to the skillet and stir to combine. Cook for 1–2 minutes over medium-high heat, stirring occasionally, until excess liquid has cooked off. Remove from heat and stir in half of the mozzarella cheese until melted.
5. 5Lightly coat a 9×13-inch baking dish with nonstick spray. Transfer the squash mixture to the dish in an even layer, leaving behind excess liquid. Bake uncovered for 20 minutes at 350°F.
6. 6Remove from oven, sprinkle the remaining mozzarella cheese evenly over the top, and bake for 5–8 minutes more at 350°F until cheese is melted and lightly golden.
7. 7(Optional) Place under the broiler for 2–3 minutes until the cheese top is golden brown. Remove from oven and let rest for 5 minutes.
8. 8Divide evenly into 6 airtight containers while hot. Top with fresh parsley before serving, or add parsley just before reheating. Store in the refrigerator for up to 4 days.