Last night, I was wondering just what to make for dinner. I had lots of random things in my pantry and fridge, but what could I do with them? I texted my good friend Amanda Mackowski about a dish that she had made. I just happened to have all the ingredients on hand! Yes!! I love it when that happens. So, I poured myself a nice glass of red moscato and got to work in creating something totally new and different. Btw, it’s hubby approved!!

Spaghetti Squash Pizza Casserole

 

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Ingredients

  • 1 large spaghetti squash
  • 1 can of tomato sauce
  • 1 can of crushed tomatoes
  • 1 lb of ground lean turkey
  • 1/2 package of turkey pepperoni’s
  • 2 cups of shredded mexican cheese/ or mozzarella
  • 1/2 tbsp garlic salt
  • 1/2 tsp black pepper
  • 2 tbsp pizza seasoning
  • 2 tsp dried oregano
  • 1/4 cup grated Parmesan cheese

Directions

  • Cut squash in half lengthwise and place upside down on a cookie sheet. Cook for 40 minutes at 400 degrees in oven.
  • While squash is cooking, brown ground turkey meat in a skillet on the stove.
  • Once the turkey is browned, add the tomato sauced and crushed tomatoes to the skillet. Add the garlic salt, pepper, pizza seasoning and oregano to the mix. Stir well and allow the sauce to bubble. Once it’s bubbling, turn to simmer or off.
  • When squash is done, allow to cool for a few minutes. Flip over and use a fork to shred the squash into noodle-like strands.
  • Put the “noodles” into a large bowl and add; sauce mixture, Mexican/mozzarella cheese and 1/4 of the package of turkey pepperoni’s. Stir well.
  • Spray a 9″ x 13″ glass pan with cooking spray and place mixture from large bowl into the pan.
  • Spread mixture evenly into pan, place pepperoni’s on top and sprinkle with Parmesan Cheese.
  • Bake at 350 degrees for 30 minutes.
  • Enjoy!!

 

Macros for 1/6th of the pan: 379 calories, 20g fat, 24g carbs, 30g protein.

 

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