Raise your hand if you love a good, homemade casserole? *Yes, I raised my hand* There is something about delicious comfort food that makes me mouth water and why not, your food should taste great! One of my favorite past times is scrolling through Pinterest and looking at all of the fabulous recipes on there. I could spend hours on there, literally! In fact, I usually make my grocery list for the week on Pinterest. I decided to make a recipe that looked so good online but I tweaked it to make it more to my families liking. This dish was originally vegetarian but my husband enjoys meat so I added ground turkey to this dish.
Adapted from: Laa Loosh
- 1 whole spaghetti squash
- 2 zucchini, diced
- 4 cloves garlic, minced
- 1 20 oz jar of vodka sauce
- 1 15oz container fat free ricotta cheese
- 6 slices haverti cheese
- 1/4 cup shredded Parmesan
- 1/4 cup fresh basil, finely chopped
- 1 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb. ground turkey breast
- Kelapo Coconut Oil Cooking Spray
- Preheat oven to 350 degrees.
- Soften spaghetti squash by poking the squash all over with a knife and cook in the microwave for 12 minutes, until soft. Let cool for about 10 minutes before handling.
- In a skillet, brown ground turkey.
- Spray a medium sized, non-stick skillet with coconut oil cooking spray, and set over medium high heat.
- Add in the zucchini, garlic, salt and pepper. Saute until zucchini becomes tender, about 5 minutes.
- In a medium sized bowl, combine ricotta, parmesan, oregano and basil. Fold in the cooked zucchini.
- Cut the squash in half, scoop out the seeds, and with a fork, scrape the flesh from the peel. It should flake off easily in strings, resembling spaghetti.
- Place the spaghetti squash flesh in a casserole dish. Spoon the ricotta mixture and spread it evenly throughout the squash. Add ground turkey and spread into mixture. Pour tomato sauce over everything.
- Layer cheese slices evenly on top and bake for 30 minutes or until the cheese is bubbly.