1Large Spaghetti Squash5 cups cooked and "shredded"
1PoundGround Turkey 99% Fat Freebrowned and drained
114 Ounce CanDiced Tomatoes
12OuncesFat Free Ricotta Cheese
1CupFat Free Mozzarella Cheese
Preheat oven to 350º.
Microwave spaghetti squash for 6 minutes to soften a little.
Cut spaghetti squash in half and spoon out seeds and strings.
Add half an inch water to a large pan. Place spaghetti squash with cut side down. Bake for 40 minutes.
Meanwhile, brown ground turkey. Make sure to break up turkey as it browns. Drain grease. Move to one side of the pain.
Mix together 2 beaten eggs and the ricotta until blended smooth.
Add diced onions to the empty side of the pan and place this half over heat. Place minced garlic on top of onions. (I do this to avoid dirtying another dish and to keep the turkey hot.)
Place diced tomatoes and salsa on top of the cooked turkey burger. Add garlic salt and italian seasoning to the top of diced tomatoes and salsa.
Sautee onions until they begin to look translucent, about 5 minutes. Mix together the turkey mixture and the onion mixture. Turn to low and simmer for 10 minutes (or while you are preparing the spaghetti squash base).
Remove cooked spaghetti squash from oven and increase the heat to 375º.
Press the spaghetti squash evenly in to the bottom of the pan and half way up the sides.
Add ricotta mixture and spread evenly on top of the spaghetti squash.
Top evenly with the turkey mixture.
Gently use a fork to scrape the insides out. This will make spaghetti shaped strands. Place 5 cups in a pan sprayed 9x13 dish.