Step 1: Roasting the Squash First, preheat the oven to 400°F. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for 40-45 minutes until the flesh is tender. Once cooled, use a fork to shred it into strands, which gives that pasta-like base we all love.

Step 2: Cooking the Filling While the squash roasts, heat 2 teaspoons of olive oil in a skillet over medium heat. Add 1 pound of 93% lean ground turkey, 1 small diced red onion, 1 diced green bell pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook until the turkey is browned, stirring occasionally for even cooking.

Step 3: Adding Flavors and Combining Next, stir in one 14.5-ounce can of drained diced tomatoes with Italian spices, 3 cloves of minced garlic, 1 teaspoon Italian seasoning, and 1/2 teaspoon red pepper flakes. Let it simmer until most of the liquid evaporates, which helps keep the casserole from getting too watery. Then, mix in the shredded squash and half of the 1 cup freshly grated part-skim mozzarella or provolone cheese.

Step 4: Baking the Casserole Reduce the oven temperature to 350°F. Transfer the mixture to a baking dish and bake for 20 minutes. Add the remaining cheese on top and bake until it melts, broiling briefly if you want extra browning. Let it rest before serving, and don’t forget to garnish with chopped fresh parsley or basil for a pop of color.