Spaghetti Squash Casserole

Ever get the urge for a nice lasagna or a bowl of spaghetti?!?! Maybe your Italian and miss your moms homemade recipes. 
Well here is a delicious casserole that is CLEAN and without the spaghetti!

You will get your spaghetti fix, without the flour and carbs!
I promise this will satisfy! and its fairly simple to make :)



Here is what you will need....
SERVINGS: 6

 1 spaghetti squash, halved lengthwise and seeds removed

1 Tbsp EVOOl
1 sm onion, chopped...
1 tsp dried basil
1 tomato, chopped
1 pepper, diced
1 carrot, shredded
1 c (8 ounces) feta cheese
1/2 c (2 ounces) shredded low-fat mozzarella cheese
32 ounces tomato sauce
1/4 c chopped parsley (used dried)

1tsp red pepper flakes 

1 tsp oregano 
1/4 c (1 ounce) grated parmesan cheese
3 Tbsp seasoned whole wheat dry bread crumbs (Panko)

1 lb of ground turkey Italian seasoned meat (optional)

Directions
1. PREHEAT the oven to 400°F. Coat a 13" x 9" baking dish and a baking sheet with nonstick spray. Place the squash, cut side down, on the sheet.

Bake for 30 minutes, or until tender when pierced with a sharp knife. With a fork, scrape the squash strands into a large bowl.

2. MEANWHILE, warm the oil in a medium skillet set over medium heat. Add the onion and basil. Cook for 4 to 5 minutes, or until the onion is soft. Add remaining veggies. Cook for 3 to 4 minutes, or until the mixture is dry.

3. ADD the feta cheese, mozzarella, parsley, sauce and veggie mixture to the bowl with the squash. Stir to mix. Pour into the prepared baking dish. Sprinkle with the Parmesan and bread crumbs.

4. BAKE for 30 minutes, or until bubbly and heated through.


ENJOY!