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Ingredientes
- 1-3 pound spaghetti squash
- 1 ounce grated Parmesan cheese
- 1 egg
- 3/4 c. ricotta cheese
- 1 pound grnd turkey
- 1/2 pound minced onions
- 1/2 minced green pepper
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 1/2 c. tomatoes, crushed
- 2 ounce Mozzarella cheese, grated
Direcciones
- Cook squash in boiling water 30 min; allow to cool or possibly microwave on high 20-30 min after piercing several times. Brown turkey in non-stick frying pan with onions, peppers, and spices. Drain well. Add in tomatoes and heat through.When squash is cool, cut in half, remove seeds with spoon. Remove squash with fork, separating the strands like spaghetti. Drain and blot with paper towels till dry as possible. Stir in egg and Parmesan cheese and pour in a 10-inch round quiche dish, sprayed with buttered flavored non-stick spray.
- Shape into a crust. Bake 20 min at 350 degrees uncovered. Pat off excess moisture before baking. Spread ricotta cheese over baked crust. Evenly spread turkey-tomato mix over ricotta cheese. Bake another 20 min at 350 degrees. Sprinkle with Mozzarella cheese, return to oven 5 min.
- 2 vegetable, 3 protein, 1/2 hard cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 311g | |
| Recipe makes 6 servings | |
| Calories 275 | |
| Calories from Fat 127 | 46% |
| Total Fat 14.17g | 18% |
| Saturated Fat 5.97g | 24% |
| Trans Fat 0.2g | |
| Cholesterol 113mg | 38% |
| Sodium 257mg | 11% |
| Potassium 499mg | 14% |
| Total Carbs 14.28g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.78g | 2% |
| Protein 23.32g | 37% |
