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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

  • 3 eggs

  • 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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