Italian Turkey And Spaghetti Squash Casserole

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 medium spaghetti squash
• 1 lb lean ground turkey
• 1 teaspoon season salt
• pepper (to taste)
• 2 teaspoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 32 ounces diced tomatoes, undrained
• 1 tablespoon italian seasoning, dried or 1 tablespoon fresh mixed italian herbs
• 6 ounces fat-free ricotta cheese
• 1 large egg
• 1/2 cup fat free mozzarella cheese, shredded

Recipe

• 1 preheat oven to 350 degrees. halve squash lengthwise; scoop out seeds. place squash, cut sides down, in a large baking dish and prick skin all over with a fork. bake until tender, about 30 to 40 minutes.
• 2 meanwhile, cook turkey with season salt and pepper, stirring occasionally, in a nonstick skillet over medium-high heat until browned, about 5 minutes. drain, remove from skillet and set aside.
• 3 in same skillet, heat oil over medium-high heat. add onion and garlic and stir-fry until tender, about 5 minutes. stir in diced tomatoes and italian seasoning; bring to a boil. reduce heat; add cooked turkey and simmer, stirring often, until desired consistency, about 5 minutes.
• 4 place ricotta cheese and egg in a food processor or blender and puree until smooth.
• 5 coat a 9-inch glass pie plate with cooking spray. remove squash from oven and increase oven temperature to 375 degrees.
• 6 using a fork, carefully rake stringy squash pulp from shell, separating it into strands that look like spaghetti. arrange spaghetti squash strands in bottom and up sides of pie plate to form a crust.
• 7 add ricotta cheese mixture and gently spread over squash.
• 8 pour tomato-turkey sauce over cheese mixture and sprinkle with mozzarella.
• 9 bake for 20 minutes.
• 10 remove from oven and let stand 5 minutes before dividing into six servings.