Spaghetti Squash Casserole (South Beach Diet P1) |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I thought it was delicious and very filling. I use the Mexican style type diced tomatoes. For a different taste, use Parmesan or low fat cheddar on top. Ingredients:
1 spaghetti squash (mine weighed three pounds when whole before cooking) |
1 lb ground turkey breast |
3 garlic cloves, minced |
1/2 large onion, diced |
1 green bell pepper, chopped |
28 ounces diced tomatoes |
salt and pepper |
1 teaspoon italian seasoning |
1 cup reduced-fat feta cheese |
Directions:
1. Pierce the squash in several places, put on a plate and microwave until tender (mine took about 20 minutes).
2. Allow cool while you cook the meat and veggie mixture.
3. Brown meat with garlic, onion, salt and pepper, and bell pepper.
4. Drain and add Italian spice and tomatoes.
5. If it seems really liquidy, cook some of the liquid off.
6. Cut the squash in half and scrape out the seeds and discard them.
7. Use a fork to scrape the spaghetti into strands and mix gently with sauce mix.
8. Transfer to a large casserole dish that has been sprayed with cooking spray.
9. Bake uncovered for 35 minutes at 350 degrees.
10. Sprinkle the cheese on top and bake 10-15 minutes more.
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