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Spaghetti Squash and Turkey Casserole

Ingredients

1 med. green bell pepper

1 lbs. ground turkey

1/2 tsp. sea salt

1/2 tsp. black pepper

14 oz. diced tomatoes, canned

1/2 tsp. dried oregano

1/2 tsp. dried thyme

1 c. mozzarella cheese

fresh basil to taste

1 sml. spaghetti squash

1/2 c. water

1 tbsp. extra virgin olive oil

1 sml. red onion

3 clove garlic

Directions

Preheat oven to 375ºF. Cut the spaghetti squash in half and scoop out the seeds. Place squash halves in a shallow baking dish face down; pour ½ cup water into the dish, around the squash. Bake for 30 minutes, until the squash can be easily pierced with a fork. Once cool, scrape squash strings out of the squash’s center with a fork and transfer to a large mixing bowl.

Reduce oven to 350ºF. Heat ½ tablespoon olive oil in a large, deep skillet over medium-high heat. Add diced onion and minced garlic. Add diced bell peppers and sauté for 3 minutes. Add ground turkey, sea salt, and pepper. Cook for 10 minutes, until turkey is browned and vegetables are tender. Add drained tomatoes, oregano, and thyme. Cook mixture for 4 minutes. Add spaghetti squash strings. Cook for 1-2 minutes.

Grease medium casserole dish with ½ tablespoon olive oil. Using a slotted spoon, add half of the squash mixture to dish and spread into even layer; sprinkle with ½ cup cheese. Add remaining squash mixture and spread into even layer. Bake for 20 minutes, uncovered.

Remove casserole from oven and sprinkle with the remaining ½ cup cheese; return casserole dish to oven and bake for an additional 5-10 minutes, until cheese is melted and slightly browned.

Let cool and sprinkle with fresh basil (optional).