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Spaghetti Squash Casserole (South Beach Diet P1)

5.0(7)

I got this from another website and everyone in my family liked it. 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.

by wife2abadge·published 2008-09-24

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One Dish Meal

Servings

4 serving(s)

Total time

1h 10m

prep 25 min

Calories / serving

202 kcal

Ingredients (9)

serves

1 spaghetti squash (mine weighed three pounds when whole before cooking)spaghetti
1 lb ground turkey breastturkey-breast
3 garlic cloves, mincedgarlic
1/2 large onion, dicedonion
1 green bell pepper, choppedbell-pepper
28 ounces diced tomatoestomato
salt and peppersalt-and-pepper
1 teaspoon italian seasoningitalian-seasoning
1 cup reduced-fat feta cheese

Instructions (10 steps)

01Pierce the squash in several places, put on a plate and microwave until tender (mine took about 20 minutes).
02Allow cool while you cook the meat and veggie mixture.
03Brown meat with garlic, onion, salt and pepper, and bell pepper.
04Drain and add Italian spice and tomatoes.
05

If it seems really liquidy, cook some of the liquid off.

06Cut the squash in half and scrape out the seeds and discard them.

07Use a fork to scrape the spaghetti into strands and mix gently with sauce mix.

08Transfer to a large casserole dish that has been sprayed with cooking spray.

09Bake uncovered for 35 minutes at 350 degrees.

10Sprinkle the cheese on top and bake 10-15 minutes more.

Nutrition (per serving)

Calories: 202 kcal
Protein: 31 g
Fat: 2 g
Saturated fat: 0 g
Carbs: 17 g
Fiber: 3 g
Sugar: 7 g
Sodium: 80 mg
Cholesterol: 70 mg

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Rich recipe — supports nutrition-aware planning.