This dish is healthy & yummy!
A good friend of mine recently had a baby and since we were heading to visit, I wanted to bring a dish over, but since she’s breastfeeding, there were some no-no’s in her current diet, so I decided to go with this gluten free, cheese free, bean free bake!
What you’ll need:
1 large spaghetti squash (cut in half lengthwise)
– Remove seeds
– Coat the inside with olive oil & sprinkle with salt & pepper
– Bake at 400 for 45 minutes
– let cool, then shred into a bowl
1 lb lean ground turkey (I usually use Jennie-O)
1 1/2 cup your choice of Salsa
2 roma tomatoes – diced
1 bell pepper (color of your choice) – diced
3 eggs (whisked)
Once you have your shredded spaghetti squash, add it to your baking dish (I used a 9/x13).
Lower your oven to 350 degrees
While our squash is roasting, brown your turkey meat with seasonings of your choice. I prefer not to buy packet seasonings as they typically also include ingredients I cannot pronounce, as well as MSG! For that reason, I like to season meat with real ingredients. For this dish, I seasoned with salt, pepper, onion powder, garlic powder, and chilli powder). Brown until the meat is no longer pink.
Then, add your meat to the baking dish, along with the salsa, tomatoes, peppers, and mix together well! Lastly, take the whisked eggs, and pour it in, make sure to mix well. The eggs will act as your binding agent for this dish.
Then, pop it in the oven for 1 hour! and you’re all set.
I do recommend letting this dish set before serving. 10-15 minutes