RECIPE AND PHOTO SUBMITTED BY Jesenia Ortega
Here’s a family favorite. Turkey Spaghetti Squash Casserole.
1 spaghetti squash
1lb of lean ground turkey (I use hot italian)
1/2 a yellow onion
1 small can of diced green chile (optional)
1/2 cup of Fage greek yogurt
1/2 cup shredded cheese of your choice (I use 1/4 cup mild/cheddar or mozzarella and 3 wedges of Light Laughing Cow garlic/herb)
Parmesan cheese for topping.
Spices of choice.
Preheat oven to 350
Puncture squash with form all around. Please in microwavable plate and cook for 12-15 minutes.Meanwhile cook your turkey in pan with a bit of EVOO, onions and green chiles. I add the greek yogurt and cheese wedges once turkey is done and set aside. Your squash should be done about this time. Carefully remove and cut in half. Scoop out seeds and with a form begin to shred squash into a bowl. Once your squash has been shredded add turkey and cheese and mix well. Please in a casserole dish sprayed with EVOO. I top with fresh Parmesan cheese and some bell pepper rings. Cook for 25 minutes. Broil until lightly browned.
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