Libby's Spaghetti Squash Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Spaghetti Squash, black-eye peas, summer squash, spaghetti sauce, ricotta cheese, and ground lean turkey
Prepare 9 x 13 baking dish with pam spray and a thin layer of spaghetti sauce.
Cut spaghetti squash in half the long way and microwave in a shallow baking dish with 1/4 inch of water for 10 ~ 20 minutes. it is done when the squash fibers easily separate. Scrape all fiber out and layer the bottom of the prepared baking dish.
Saute onions in oil until clear. Add garlic and green peppers. Add ground turkey and cook until browned. Add black-eye peas, and broccoli.
In a separate bowl, mix ricotta cheese, egg, parm cheese until throughly mixed.
Layer half turkey mixture on top of spaghetti squash.
Add 1/2 spaghelli sauce.
Layer ricotta cheese mixture.
Layer sliced summer squash. Add remaining turkey mixture and then add remaining spaghetti sauce.
Top with Parmesean cheese.
Bake 30 minutes
Number of Servings: 8
Recipe submitted by SparkPeople user EAGARRY.
Cut spaghetti squash in half the long way and microwave in a shallow baking dish with 1/4 inch of water for 10 ~ 20 minutes. it is done when the squash fibers easily separate. Scrape all fiber out and layer the bottom of the prepared baking dish.
Saute onions in oil until clear. Add garlic and green peppers. Add ground turkey and cook until browned. Add black-eye peas, and broccoli.
In a separate bowl, mix ricotta cheese, egg, parm cheese until throughly mixed.
Layer half turkey mixture on top of spaghetti squash.
Add 1/2 spaghelli sauce.
Layer ricotta cheese mixture.
Layer sliced summer squash. Add remaining turkey mixture and then add remaining spaghetti sauce.
Top with Parmesean cheese.
Bake 30 minutes
Number of Servings: 8
Recipe submitted by SparkPeople user EAGARRY.
Nutritional Info Amount Per Serving
- Calories: 377.9
- Total Fat: 19.9 g
- Cholesterol: 97.6 mg
- Sodium: 808.0 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 4.6 g
- Protein: 27.4 g
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