Spaghetti Squash Casserole - Easy & Delicious!

I LOVE spaghetti squash, and was looking for a different way to prepare it, other than as spaghetti or as a plain side dish with pepper (and sometimes a little butter). Here is a fabulous and super easy recipe for a casserole-type dish. Easy to change/customize to fit your tastes.

Original Recipe from this site: http://www.tasteofhome.com/Recipes/Spaghetti-Squash-Casserole
I changed it and made it as follows:

Ingredients
1 large spaghetti squash (instead of a small like the recipe said)
1 pound ground turkey
1/2 onion, chopped
2 garlic cloves, minced
2 cans of diced Tomatoes, no salt added (I didn't drain these, but I would recommend that for anyone making it - it was a bit watery)
1 Tbsp dried oregano
2 to 3 tsp black pepper, freshly ground
1 cup (4 ounces) shredded mozzarella cheese

**I wanted to add chopped red pepper but I was out. I ommited the parsley and the water that the recipe called for, changed from ground beef to ground turkey, and added more tomatoes than they did.**
**I would add mushrooms and possibly other veggies like carrots or zuchinni if I made this again - it's very easy to customize - don't be afraid to experiment!! Can play with the spices, as well. Hard to go wrong with this recipe...**

Directions

1) Cook the squash: cut it in half the long way, scoop out seeds. Place with cut side down in a baking dish; add 1/2 to 1 inch of water. Bake at 350° for 40 minutes or until it is easily pierced with a fork. Usually it will be slightly browned on top when done.

2) When cool enough to handle, scrape out the squash with a fork - this will make it look spaghetti-like.

3)In a skillet, cook turkey, onion, and garlic (and other items like red pepper, mushrooms, etc. that you may want to add) until meat is browned and the vegetables are tender.

4)Drain the meat/veggie mix and add the tomatoes, oregano, salt, pepper and squash. Cook and stir for 1-2 minutes or until liquid is absorbed.

5)Transfer to an ungreased baking dish. Bake, uncovered, at 350° for 25 minutes.

6)Sprinkle with the cheese and parsley - let cook in the oven for a few minutes until cheese is melted, or just let stand a few minutes outside the oven (either would probably work) . Yield: 6-8 servings

The recipe as I prepared it is under the food database as "Trent's Spaghetti Squash Casserole" - note that I prepared it with No-sodium added diced tomatoes - if you use regular, it will up the sodium value.

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Other methods of cooking the squash include:
(from: http://lowcarbdiets.about.com/od/cooking/a/spagsquash.htm )

Cooking it cut/de-seeded:
Advantages: It cooks faster.
Disadvantages: Like any winter squash, hacking it up takes muscle and a sharp knife or cleaver. It's also a bit more work to scrape out the seeds and pulp when they are raw.
Method: Just get in there and cut it in half (lengthwise) or quarters. You don't want to cut it up too small unless you want short strands. Scrape out the seeds and pulp as you would with any squash or pumpkin. Bake rind side up about 30 to 40 minutes at 375 F.
Microwave 6 to 8 minutes (let stand for a few minutes afterwards)
Boil 20 minutes or so.

Cooking Spaghetti Squash Whole
Advantages: It's easier.
Disadvantages: It takes longer to cook, and you need to watch out for burns when removing the pulp and seeds.

Method: Pierce the squash several times with a sharp knife. (Do this especially if you're microwaving it, or you may end up with a "Squash Explosion.")

Bake about an hour in the oven at 375 F.
Microwave 10 to 12 minutes, then let stand for 5 minutes or so afterward to finish steaming.
Boil for half an hour or so.
Slow Cooker/Crock Pot: Put it in with a cup of water and let it go on low all day (8 to 10 hours).

Once cooked (whatever method), separate strands by running a fork through in the "from stem to stern" direction (the long way).