Well Plated · by Erin Clarke★ 4.9 (225)
Spaghetti Squash Casserole
NUTRITION · PER SERVING85M COOK
CAL 14%·PRO 40%
CARBS 22G31% OF CAL
4G FIBER10G SUGAR7G OTHER
FAT 13G42% OF CAL
4G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked spaghetti squash casserole with ground turkey, tomatoes, peppers, and melted mozzarella. Low-carb and gluten-free comfort food with Italian seasoning.
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Nutrition & ingredients
Ingredients
serves 6- 1 small/medium spaghetti squash (about 2 pounds)
- 2 teaspoons extra-virgin olive oil
- 1 pound 93% lean ground turkey
- 1 small red onion (diced)
- 1 green bell pepper (cored and diced)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 can (14.5-ounce diced tomatoes with Italian spices, drained)
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasonings ( of choice or a mix of oregano, basil, and thyme)
- 1/2 teaspoon crushed red pepper flakes (reduce to 1/4 teaspoon if sensitive to spice)
- 1 cup freshly grated part-skim mozzarella ( or provolone cheese divided)
- Chopped fresh parsley or basil
At a glance
PER SERVING · TIME 85M
CAL 14%·PRO 40%
CARBS 22G31% OF CAL
4G FIBER10G SUGAR7G OTHER
FAT 13G42% OF CAL
4G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 15m
- Sodium
- 665mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 645mg
- Calcium
- 221mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 665MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.