Spaghetti Squash Bake

As much as I love the holidays, eating all the sweets takes it's toll. Because of these buckeyes I'm pretty sure I was sweating peanut butter during my workouts this week. #notmadaboutit But to counteract all of the added sugar this week and last, I wanted to create an easy, healthy dish to get me through this week.

My other challenge: making sure my husband would be satisfied with said healthy dish. He's usually willing to try anything I create, but isn't fully convinced of the wonder that is spaghetti squash yet. This dish did the trick though. It might have been all the cheese that sold it; you can never go wrong with extra cheese. #husbandapproved

Spaghetti Squash Bake

- 1 spaghetti squash
- 1 package ground turkey (1.3lbs)
- 2 cups shredded Italian cheese
- 1 cup part skim ricotta
- 1 1/2 cups marinara
- olive oil
- garlic powder
- parsley

1. Preheat the over to 350 degrees. Microwave the squash for 3 minutes. Remove, cut it in half, and return to the microwave for an additional 9 minutes, with the inside of the squash facing up.
2. In a skillet, brown your ground turkey. Add desired amount of garlic powder and parsley.
3. Once your squash is cooked, dump seeds into the thrash. Using a fork, scrap our the insides of your squash into a larger skillet with olive oil.
4. Once your ground turkey is browned, scoop it into your squash skilled with the ricotta cheese, 1 cup of the shredded Italian cheese, and 1 cup marinara. Once it is combined, add any additional garlic powder and parsley (we aren't afraid of garlic in our house).
5. Pour the mixture into a greased baking dish. Spoon the remaining marinara to cover the squash, then coat with remaining 1 cup of cheese.
6. Bake for 10 - 15 minutes, or until the cheese is completely melted.