Spaghetti Squash Lasagna Casserold

4 cup Spaghetti Squash
8 oz Ricotta Cheese, part skim milk
8 oz Mozzarella Cheese, part skim milk (divided)
2 tbsp Egg substitute, liquid (Egg Beaters)
2 tbsp Parmesan Cheese, grated
2 cups diced tomatoes (divided)
1/8 tsp Salt
1.8tsp Pepper, black
1.5 lb Turkey, Ground turkey, 93% lean
Italian seasoning (optional)

Spaghetti squash:
Preheat oven to 400. Prick squash with fork and roast in oven for 1 hour or until soft. Let cool. Cut in half. Remove seeds and discard. Use a fork or spoon to scoop out the squash and set aside in a bowl. Measure out 4 cups of spaghetti squash and store the rest in the fridge.
Add oil to a skillet over medium heat (I left the olive oil out) and saute 4 cups of squash for a few minutes until it begins to brown.
Ground turkey:
Brown ground turkey in another pan. Season with garlic powder, salt, pepper and Italian seasoning .
Mix ricotta, parmesan, egg beaters and 1 cup of mozzarella cheese together.
Preheat oven to 375 degrees.
Pour 1 cup diced tomatoes on the bottom of a 8 inch or 9 inch square oven safe dish and spread evenly. Add spaghetti squash. Top the squash with the ricotta cheese mixture. Top the ricotta with the cooked ground turkey. Spread the remaining diced tomatoes over the meat.
Bake for 35 minutes. Spread the rest of the mozzarella cheese over the top and bake an additional 25 minutes or until the cheese is melted and lightly brown. Let rest 10 minutes before serving.
4 servings with 1 lean, 3 greens, and less than 1 condiment per serving

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user GUTSYGOURMET.