|10 min||35 min||6|
|1 cup||Yellow onion (diced)|
|3 clove(s)||Garlic (minced)|
|1 medium||Zucchini (diced)|
|454 gm||Ground turkey, lean|
|1 tbsp||Italian herb seasoning, McCormick|
|1 tsp||Oregano, dried|
|1 can(14oz)||Crushed tomatoes canned|
|1 squash||Spaghetti squash (cooked, scraped)|
|227 gm||Ricotta cheese (skimmed milk)|
|1 1/4 cup, shredded||Mozzarella cheese, partially skimmed|
|1/4 cup||Parmesan cheese, shredded (shredded)|
|2 tbsp||Parsley, fresh (for garnish)|
1. Preheat oven to 375 F.
2. Cut your spaghetti squash in half and remove the seeds.
Microwave - Place face down in a microwave safe dish with a small amount of water and microwave about 12-14 minutes or until fork tender.
Oven - Roast in the oven, preheated to 375 - using an oven safe dish prepare squash the same way and roast for 34-45 minutes. Remove from the oven when done and use a fork to scrape flesh creating long strands
3. Spray a 12" skillet with a light coating of olive oil, sauté the onions, garlic and zucchini on medium high heat, add the ground beef (or turkey) and break it up as it browns. Add Italian seasoning and oregano. Stir in crushed tomatoes.
4. In a 9x13 pan, layer half of the following: spaghetti squash, meat and tomato mixture, ricotta and mozzarella cheese, repeat. Top with Parmesan and sprinkle with parsley.
5. Cover with foil and bake for 15-20 minutes until cheese is melted, uncover and bake an additional 5 minutes until bubbly.
is rich in vitamin A, vitamin C, folate and it is high in fiber!