Mexican Spaghetti Squash Lasagna

Serves 6
500g cooked spaghetti squash
1lb koch’s Dark turkey
1 package taco seasoning
200g yellow onion, chopped
200g (Or 1) poblano pepper, chopped
56g shredded pepper jack cheese
56g shredded fat free cheddar
1 cup enchilada sauce
1/2 tbsp salt
1/4 tbsp pepper
Preheat oven to 350.
1.) Cook ground turkey and prepare with taco seasoning packet as instructed. Set aside.
2.) Over medium heat, sauté chopped onion and poblano pepper. When the onions are soft and translucent, combine this mixture to the cooked spaghetti squash. Season with salt and pepper. Set aside.
3.) In a 9X11 casserole dish, pour in enough enchilada sauce to cover the bottom (about half). Layer half the spaghetti squash mixture on top.
4.) Add the entire pan of turkey taco meat on top of the squash mixture then layer with half the amount of shredded cheese.
5.) Pour the remaining enchilada sauce on top and layer the rest of the spaghetti squash mixture on top of that.
6.) Top with the rest of the shredded cheese and spray the top of the casserole lightly with cooking spray.
7.) Put dish in the oven for about 30 minutes or until golden on top and bubbly. Once it’s out of the oven, let it rest for about 15-20 minutes to allow it to tighten up and not be a soupy mess on your plate.
8.) Top with your favorite taco toppings like sour cream or guacamole and enjoy!

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