- 1 spaghetti squash
- 1 tbs olive oil
- 1/2 tbs dried oregano
- 1 jar pasta sauce
- 1/2 cup 2% skim milk/reduced fat mozzarella
- 1 6.5 oz can of sliced mushrooms
- 12 slices of turkey pepperoni
Calories: 170 calories for 1/6 of the casserole
The mushrooms and the pepperoni are optional. The mushrooms help bulk up the casserole while keeping calories low. You could also add black olives or steamed spinach. And who doesn't love a little turkey pepperoni? If you're a sausage person, crumbled chicken sausage would be great here as well. And as usual, if you're not feeling lazy you can make your own marinara. I used a jar of organic classic spaghetti sauce and it was still delicious.
Heat the oven to 475. Cut the spaghetti squash in half and remove the guts and seeds.
Drizzle the olive oil over the halved spaghetti squash and sprinkle the oregano on top. Add cracked sea salt and pepper as you see fit. Place on a tin foil lined baking sheet and roast for about 30 minutes.
When the spaghetti squash is done use a fork to shred the roasted squash into their familiar spaghetti like texture. If you can't do this easily, you need to cook it a little longer. This may go without saying, but give it a couple minutes to cool off and use an oven mit to hold the squash steady as you shred. Let's not deal with second degree burns today, kids.
Sprinkle the mozzarella on top and place the turkey pepperoni slices over the cheese.
Reduce the oven to 375 and bake for about 25 minutes or until the cheese is golden and the mixture is bubbly. Then you're ready to serve! Beyond dinner, this is great to make ahead on Sunday and reheat for lunches all week long.