Spaghetti Squash Casserole

Scaled for 6 portions · 3 steps

1small/medium spaghetti squash (about 2 pounds)2 tspextra-virgin olive oil455 g93% lean ground turkey1small red onion (diced)1green bell pepper (cored and diced)1 tspkosher salt0.5 tspground black pepper1can (14.5-ounce diced tomatoes with Italian spices, drained)3 clovegarlic (minced)1 tspItalian seasonings ( of choice or a mix of oregano, basil, and thyme)1 cupfreshly grated part-skim mozzarella ( or provolone cheese divided)—Chopped fresh parsley or basil—1/2 teaspoon crushed red pepper flakes (reduce to 1/4 teaspoon if sensitive to spice)

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