Italian Turkey And Spaghetti Squash Casserole

• 1 medium spaghetti squash
• 1 lb lean ground turkey
• 1 teaspoon season salt
• pepper (to taste)
• 2 teaspoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 32 ounces diced tomatoes, undrained
• 1 tablespoon italian seasoning, dried or 1 tablespoon fresh mixed Italian herbs
• 6 ounces fat-free ricotta cheese
• 1 large egg
• 1/2 cup fat free mozzarella cheese, shredded

1. Preheat oven to 350 degrees. Halve squash lengthwise; scoop out seeds. Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.
2. Meanwhile, cook turkey with season salt and pepper, stirring occasionally, in a nonstick skillet over medium-high heat until browned, about 5 minutes. Drain, remove from skillet and set aside.
3. In same skillet, heat oil over medium-high heat. Add onion and garlic and stir-fry until tender, about 5 minutes. Stir in diced tomatoes and Italian seasoning; bring to a boil. Reduce heat; add cooked turkey and simmer, stirring often, until desired consistency, about 5 minutes.
4. Place ricotta cheese and egg in a food processor or blender and puree until smooth.
5. Coat a 9-inch glass pie plate with cooking spray. Remove squash from oven and increase oven temperature to 375 degrees.
6. Using a fork, carefully rake stringy squash pulp from shell, separating it into strands that look like spaghetti. Arrange spaghetti squash strands in bottom and up sides of pie plate to form a crust.
7. Add ricotta cheese mixture and gently spread over squash.
8. Pour tomato-turkey sauce over cheese mixture and sprinkle with mozzarella.
9. Bake for 20 minutes.
10. Remove from oven and let stand 5 minutes before dividing into six servings.

lean ground turkey, season salt, pepper, olive oil, onion, garlic, tomatoes, italian seasoning, ricotta cheese, egg, mozzarella cheese

Taken from www.food.com/recipe/italian-turkey-and-spaghetti-squash-casserole-228390 (may not work)