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The Monday rush is over! Wanted to make a vegetarian dish tonight to give my body a break. I could eat like a vegetarian every day ( with the exception of eggs) and not miss the meat. Its nice to give the body a break, it reduces inflammation and really allows your digestive system to regulate… Well any whoo..I used my  Spaghetti Squash Casserole recipe in mind..but you know minus the meat. I have a ton of veggies from the weekend when making my Turkey Vegetable Soup…So I cooked down the tomatoes first with onions and garlic, italian seasoning , salt and pepper for about 10 mins. and then  threw it into the food processor and gave it a good whirl. I let it sit there for a bit while I chopped up zucchini, squash, mushrooms, onions, garlic, and carrots. I cut some corners by cooking the spaghetti squash in the microwave, sliced in half and face down with a 1/2 cup of water. Nuked it for about 12 -15 minutes. When done removed the water and scooped out the squash int o the baking dish I used to cook it in. While it was cooking, I cooked the vegetable mixture that I chopped up and added in some Italian seasoning, salt and pepper, and 1 tsp red pepper flakes. I also had a bag of Soy crumbles on hand that I added to the mix.Cooked on the stove top for about 8 min. Then I poured on the tomato sauce I made in the food processor. Added it to the top of the spaghetti squash in the baking dish and  topped with 2% Mozzarella cheese.  Baked for 20 min at 375…Very good and filling with all the vegetables! I just love clean and fresh eating! It makes awesome leftovers too

Its much like my recipe for Italian Style Spaghetti Squash Casserole that I use often, but this time I pretty much used ” everything but the kitchen sink” recipe!

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Check out the recipe below…So good! Was a big hit in my house

http://wp.me/p130Tn-jJ

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This dish is has an Italian taste to it that is low fat and healthy for you!

1 medium sized spaghetti squash (cut in half and place face down in dish, add in 2 tbsp of water and cover with plastic wrap . Cook for 8-10 min…Let cool and then take a fork and scrape out the squash from the inside into a long and shallow baking dish…Looks like spaghetti. Drizzle with olive oil and set aside.)

1 16 oz container of part skim ricotta

1 pacakge of frozen chopped spinach thawed and drained

1 large  can of fire roasted tomatoes, drained

1 package of part skim or 2% shredded mozerella

1/4 cup reduced fat greated parmesean cheese

1 egg or the equivalent egg substitute

1 tbsp Italian Seasoning

salt and pepper

1 lb ground turkey ( browned with 1 small onion diced and 3 cloves of garlic diced, drain on paper towels and set aside)

Pre heat oven to 350. In a small bowl add 1/2 of the package of mozzarella cheese and Parmesan together.  Add in seasonings, spinach and egg ; mix well. Spread the ricotta mixture on top of the spaghetti squash, top with browned turkey. Spread can of drained fire roasted tomatoes on top. Sprinkle with the remaining Parmesan cheese. Bake for 30-35 minutes.

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