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  • 1 medium Spaghetti Squash Halved
  • 4 tsp Olive Oil Divided
  • 1 tsp Salt Divided
  • 1 tsp Black Pepper Divided
  • 2 tsp Garlic Minced
  • 1 lbs Lean Ground Turkey
  • 1(14.5oz.) can Diced Tomatoes
  • 1/2 tsp Basil Divided
  • 1 tsp Whole Leaf Oregano Divided
  • 1/2 cup Part-skim Ricotta
  • 1/2 cup 1% Cottage Cheese
  • 1 tsp Crushed Red Pepper Flakes
  • 1 cup Low-fat Mozzarela Shredded
  • 1
  • 1
    Healthy Fat
  • 3
  • 3


  1. Preheat oven to 400*F.
  2. Prepare the spaghetti squash. Cut in half, and remove seeds and pulp strands. Rub 1 teaspoon of olive oil into each half of squash and season each half with 1/4 teaspoon each of salt (optional) and pepper. Place each spaghetti squash half face down in a large baking dish and bake for 40 to 60 minutes, cook until the middle is tender and pulls apart easily.
  3. While the spaghetti squash is cooking in a large saucepan, saute garlic in remaining olive oil over a medium heat until fragrant. Add Turkey. Season with 1/4 teaspoon of each salt (optional) and pepper, and then cook until it has browned.
  4. Add tomatoes, onion powder, and 1/2 teaspoon each of basil and oregano. When the sauce starts to bubble, reduce heat to a simmer until it has thickened (about 3 to 4 minutes).
  5. Combine the ricotta and cottage cheese into a medium bow. Season with crushed red pepper flakes (optional) and the remaining basil, oregano, salt (optional), and pepper. Lightly mix until combined.
  6. When spaghetti squash is fully cooked, flip it in the baking dish so that it is now skin-side down. Lightly scrape flesh of squash with a fork to create spaghetti-like strands.
  7. Evenly divide the ricotta and cheese mixture between each squash half. Repeat with the meat sauce. Top each half with 1/2 cup of mozzarella cheese.
  8. Turn oven to broil, and cook for an additional 2 minutes, or until cheese is browned and bubbling. Watch that it does not burn due to different oven temperatures. Serve immediately

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