Submitted by: Isabel De Los Rios
Prep Time: 10 Minutes
Cook Time: 1 Hour
Servings: 4
Ditch the cream and heavy carbs – but not the taste – and enjoy this delicious casserole.
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
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).