6 servings
Ingredients:
1 medium cooked spaghetti squash, 3-4 cups
1 pound ground turkey breast
1/2 cup red onion, chopped
1/4 cup green peppers, chopped
1/4 cup red peppers, chopped
1 14.5 oz can diced tomatoes, drained
3 tsp minced garlic
1 tbsp italian seasoning
1 tsp table salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
1 cup light shredded mozarella cheese
Directions:
Preheat oven to 350F. Spray a large casserole dish. Set aside.
Cook your spaghetti squash. I cook mine in the Instant Pot, 5 minutes on high. Remove from the shell. Set aside.
Spray a large skillet, heat up to medium high. Add the ground turkey and cook until no longer pink, breaking up with a wooden spoon.
Add the onion and peppers and cook until vegetables are soft, about 5 minutes.
Add the drained diced tomatoes and spices. Cook until heated through.
Add the mixture to the spaghetti squash and combine. Dump into the prepared casserole dish. Top with shredded cheese.
Bake for 30 minutes. If desired, broil for a few minutes to brown the cheese.
Let sit 10 minutes before serving.
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