Spaghetti Squash Breakfast Casserole
Spaghetti Squash Breakfast Casserole: Makes 8 servings
4 cups (21.84 oz) cooked spaghetti squash
15 oz (85-94%) ground turkey cooked
2 1/2 cups (13.15 oz) chopped fresh bell peppers
2 cups (6.08 oz) chopped mushroom
2 cups (4.72 oz) chopped kale
1 cup (9.51 oz) sliced tomatoes for topping
1/4 tsp salt (Optional)
1/2 tsp pepper
Cook the spaghetti squash in the oven or microwave. Saute ground turkey, peppers until cooked and tender. Set aside
Pull apart the insides of the spaghetti squash with a fork. Set aside.
Mix all ingredients together thoroughly. Pour into a 8x8 or 9x9 baking dish. Top with tomato slices.
Bake at 375 degrees for 1 hour. The dish is ready when the center is firm and set.
Let cool for about 5 minutes and serve.
*NOTE: the picture shows cheese on the top. You can add low fat cheese to finish off if you prefer.
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