I think it was in here, but not sure.  Someone posted a recipe for something with spaghetti squash and ground turkey.  Don't remember all the details.  Can anyone help? 

It was Karen's recipe, but I have it:

Turkey and Spaghetti Squash Pie

Submitted by: KGOELLER

Delicious AND nutritious! This pie makes a meal, is low in fat and carbs, high in protein and tastes amazing! It will quickly become a family favorite.

80 Minutes to Prepare and Cook

Vegetarian Meals | Italian | Italian Vegetarian Meals |

 

Ingredients

1 medium raw spaghetti squash (about 2 cups when cooked and shredded)
1/2 pound lean ground turkey
2 tsp olive oil
1 small onion, chopped finely
1 medium garlic clove, minced
1 29 oz can diced tomatoes, undrained
1 tsp dried italian seasoning
6 oz low fat ricotta cheese
1 large egg
1/2 cup shredded mozzarella cheese or italian cheese blend, low fat or fat free

 

Directions

1, Preheat oven to 350. Halve squash lengthwise and scoop out seeds. Place squash, cut side down, in a large baking dish and pierce skin all over with a fork. Bake about 40 minutes, until tender.

2. While squash is baking, cook turkey in a non-stick skillet over medium-high heat until browned, stirring occasionally. Drain, remove from skillet, and set aside.

3. In same skillet, heat oil over medium-high heat. Add onion and garlic and stir fry until tender (about 5 minutes). Stir in diced tomatoes and italian seasoning, then bring to a boil. Reduce heat, stir in turkey, and simmer, stirring often for about 5 minutes ****il consistency thickens a bit).

4. Place ricotta cheese and egg in a food processor or blender and puree until smooth.

5. Coat a 9-inch glass pie plate with cooking spray.

6. Remove squash from oven and increase oven temperature to 375.

7. Using a fork, rake the meat of the squash to form the "spaghetti" strands. Arrange the spaghetti strands in the bottom of the pan and up the sides to form the "crust."

8. Gently spread the ricotta cheese mixture over the crust. Pour the tomato-turkey mixture over the cheese and sprinkle with shredded mozzarella.

9. Bake for 20 minutes, until bubbly and cheese on top is golden. Remove and let stand for 5 minutes before slicing.

Makes 6 servings.

Refrigerates and reheats very well.

Number of Servings: 6

Recipe submitted by SparkPeople user KGOELLER.

Number of Servings: 6

This is a really yummy meal.  I've never been a fan of squash but had never tried spaghetti squash till I had this.  Good stuff!!