LOW CARB SPAGHETTI SQUASH SPAGHETTI BAKE

INGREDIENTS

• 1 teaspoon Italian seasoning
• 3/4 cup mozzarella cheese, shredded
• 2 tablespoons fresh basil, shredded (optional)
• salt and pepper, to season
• 1 medium spaghetti squash (2-3 pounds), cut widthwise into rings (*see note)
• 1/2 tablespoon sea salt (optional for salting squash)
• 2 tablespoon avocado oil (or olive oil)
• 1 pound ground turkey (can sub ground chicken, beef or pork)
• 1 small onion, diced
• 1 green bell pepper, diced
• 8 ounces white mushrooms, roughly diced
• 3 cloves garlic, minced
• 1 + 1/2 cups marinara or any red pasta sauce (no sugar added)
  

INSTRUCTIONS

1. Optional: Lay cut squash rings out on a baking sheet lined with a rack. Sprinkle both sides with salt and wait 15 minutes. Wipe away all salt and moisture that has come from inside the squash, then proceed with recipe. This helps form more “noodle-y”, less mushy, squash strands for spaghetti.
2. Preheat the oven to 400F. Bake squash rings for 30-45 minutes on a lined baking sheet, or until fork tender and strands pull away from the skin easily. Set aside to cool.
3. Heat an oven safe skillet or Dutch oven over medium high heat (if you do not have an oven safe skillet, use any pan and then be sure to transfer to an oven safe dish for the final baking step). When hot, add ground turkey and onion. Season with 1/4 teaspoon each salt and pepper. Use a wooden spoon to break apart the meat, then stir occasionally and cook for about 8-10 minutes, or until the meat is fully cooked through and onions are translucent. Remove the meat and onions from the pot and set aside.
4. Source Blog>>https://projectmealplan.com/spaghetti-squash-spaghetti-bake/

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