Italian Style Spaghetti Squash Casserole

Cucurbita pepo (spaghetti squash). Location: M...

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This dish is has an Italian taste to it that is low fat and healthy for you!

1 medium sized spaghetti squash (cut in half and place face down in dish, add in 2 tbsp of water and cover with plastic wrap . Cook for 8-10 min…Let cool and then take a fork and scrape out the squash from the inside into a long and shallow baking dish…Looks like spaghetti. Drizzle with olive oil and set aside.)

1 16 oz container of part skim ricotta

1 pacakge of frozen chopped spinach thawed and drained

1 large  can of fire roasted tomatoes, drained

1 package of part skim or 2% shredded mozerella

1/4 cup reduced fat greated parmesean cheese

1 egg or the equivalent egg substitute

1 tbsp Italian Seasoning

salt and pepper

1 lb ground turkey ( browned with 1 small onion diced and 3 cloves of garlic diced, drain on paper towels and set aside)

Pre heat oven to 350. In a small bowl add 1/2 of the package of mozzarella cheese and Parmesan together.  Add in seasonings, spinach and egg ; mix well. Spread the ricotta mixture on top of the spaghetti squash, top with browned turkey. Spread can of drained fire roasted tomatoes on top. Sprinkle with the remaining Parmesan cheese. Bake for 30-35 minutes.

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Published in: on October 26, 2010 at 10:48 am  Comments (3)  
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3 CommentsLeave a comment

  1. […] inflammation and really allows your digestive system to regulate… Well any whoo..I used my  Spaghetti Squash Casserole recipe in mind..but you know minus the meat. I have a ton of veggies from the weekend when making […]

  2. Oh Yummy! This sounds delicious! I’ve only used the squash and made my own sauce along with loads of sauteed veggies (spinach, mushrooms, beans, garlic!). I will definitely try this! I shared a simple recipe as well. I love this squash!

    • I love this squash too! I use it a lot as “pasta” and the kids seem to enjoy it too..:) Thanks for the compliment


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