Spaghetti Squash Casserole
Makes 4 servings
Macros: 533 cal, Fat 18g, carbs 20g, protein 70g, fibre 6g
Ingredients: 1 medium spaghetti squash 900g extra lean ground turkey 1 red bell pepper, diced 1 green bell pepper, diced 1 medium onion, diced 2 cups pasta sauce 3 eggs, whisked 2 cups mozzarella or dairy-free cheese Dried basil, salt & pepper, to taste Directions: Preheat oven to 350 degrees F. To cook the spaghetti squash, cut it in half, scoop out the seeds, and place it face down in a microwave safe bowl. Fill the bowl with 2 inches of water and microwave on high 5 - 10 minutes or until squash is soft. Remove from the microwave, wait until cool enough to handle and pull the strands of squash loose with a fork. Squeeze the squash with a cheese cloth or strain it through a fine mesh strainer to get all the extra liquid out. While the squash cooks, in a medium pan cook the ground turkey until no longer pink. Remove and set aside. In the same pan, cook the peppers and onion until they're soft, about 5 minutes. Stir back in the meat. Spray a large casserole dish with non-stick cooking spray. Mix the squash, meat mixture, and pasta sauce all together. Pour in the eggs and seasonings and mix to combine. (I do this right in the pan, but it can get messy. If you prefer, mix it all together in a large bowl then pour it into the casserole dish). Sprinkle cheese on top of the squash. Bake for 45 minutes to 1 hour, or until the top forms a slight crust.