Spaghetti Squash Bake

3 cups Spaghetti Squash, roasted
1 lb Lean Ground Turkey
1 1/2 cups Spaghetti Sauce or Marinara Sauce
1/2 cup Nonfat Cottage Cheese
1/2 cup Eggbeaters
1/2 cup Shredded Fat Free Mozzarella
2 Tbsp Reduced Fat Parmesan Cheese
1 Onion, Diced
Italian Seasoning
Salt & Pepper

Cut spaghetti squash in half and roast at 375 degrees, cut side down, for 40 minutes, or microwave whole for 12 minutes, turning every few minutes. Allow the squash to cool. Meanwhile, heat a sauté pan on medium heat. Spray pan with cooking spray, brown diced onion and garlic for about 4 minutes, then add ground turkey, cook an addition 8 to 10 minutes or until browned and no pink remaining. Combine ground turkey, Italian seasoning, salt, and pepper with the spaghetti sauce and combine. Use a fork to scoop out the “spaghetti” from your cooled squash into a bowl, discarding seeds. Combine the spaghetti squash with the Eggbeaters and Reduced Fat Parmesan, mix. Spray your baking pan with cooking spray and spoon the spaghetti squash mixture evenly in the bottom of the pan, then use a spoon to spread the nonfat cottage cheese across the top of the squash in a thin layer. Pour the turkey and spaghetti sauce mixture over of the squash and then top with the shredded mozzarella cheese and additional Italian seasoning. Bake at 350 degrees for 30 minutes.

Serving Size: makes 6 large servings

Number of Servings: 6

Recipe submitted by SparkPeople user HEALTHNUT5485.