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| "The fresh sage and pumpkin seeds make this dish unique!" |
INGREDIENTS:
2 spaghetti squash cut in half (medium sized +/- 8” long)
2 teaspoons olive oil
Sea salt and pepper
1/2 lb. ground turkey (beef, or lamb)
1/2 lb. mushrooms, sliced
2 garlic cloves, chopped
3 Tbs. fresh sage, chopped
3 Tbs. fresh pumpkin seeds
Sea salt and pepper
4 ounces fresh mozzarella cheese, sliced
PREPARATION:
Preheat oven to 400 degrees F
1. Brush the
inside squash with olive oil; season with sea salt and pepper.
2. Lay, cut
side up in 400 degree F oven and bake for 45 minutes. (This can be done ahead
of time.)
3. Using a fork
shred the squash into a bowl and set aside.
(You can keep the shell to serve the casserole in for a great
presentation.)
4. Reduce oven
heat to 350 degrees F.
5. In a large
skillet, cook ground turkey until it is done; about 7 minutes. Drain excess fat.
6. Add
mushrooms and garlic to the skillet and sauté for a minute more. Remove from heat.
7. Add the
squash, fresh basil and pumpkin seeds to the skillet. Season with salt and pepper then toss with a
fork to combine all ingredients well.
8. Pour mixture
into a glass baking dish that has been sprayed with non-stick cooking spray.
9. Lay the
mozzarella cheese slices over the mixture.
10. Bake for 20
minutes; cheese should be melted.
11. Serve and
enjoy!
