Ingredients:
4lb spaghetti squash – you will only need 4 cups
8 oz part skim ricotta
8 oz reduced fat mozzarella cheese, shredded
1 egg
2 tbsp grated parmesan cheese
2 cups Italian diced tomatoes
¼ tsp garlic powder
1/8 tsp salt
1/8 tsp pepper
2 tsp olive oil
5 oz ground beef or turkey
Directions:
Preheat oven to 400 degrees. Prick squash with a fork or metal skewer and roast in oven for an hour or until it seems soft when you press on it. Take it out and leave on the counter until cool.
When squash is cool, cut in half and scoop out the seeds and discard. Use a fork or spoon to scoop out the rest of the squash and set aside in a bowl. Measure out 4 cups of spaghetti squash and store the rest in the fridge. Add oil to a skillet over medium heat. Sauté the 4 cup of squash for a few minutes until it becomes brown. Add garlic powder, salt and pepper if desired.
Mix ricotta cheese, parmesan, egg and 4 oz or 1 cup of mozzarella cheese together.
Preheat oven to 375 degrees. Pour 1 cup of the diced tomatoes on the bottom of a 9 inch or 8 inch square casserole dish and spread evenly. Add squash, Top the ricotta cheese mixture with the cooked ground turkey. Spread 1 cup of dices tomatoes over the meat. Bake for 35 minutes. Spread the rest of the mozzarella cheese over the top (1 cup) and bake an additional 25 minutes until cheese is melted or brown. Let rest for 10 minutes or so to serve.
