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A delicious full balanced meal that is low in calories, fat, and carbs! Cooked spaghetti squash makes an excellent substitute for regular pasta. It's filling comfort food and kids love it, too!
- 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
- 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.
- 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.
- 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.
- Place ricotta cheese and egg in a food processor or blender and puree until smooth.
- Coat a 9-inch glass pie plate with cooking spray. Remove squash from oven and increase oven temperature to 375 degrees.
- 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.
- Add ricotta cheese mixture and gently spread over squash.
- Pour tomato-turkey sauce over cheese mixture and sprinkle with mozzarella.
- Bake for 20 minutes.
- Remove from oven and let stand 5 minutes before dividing into six servings.