Spaghetti Squash Pizza Casserole

This has probably been my most liked recipe that I made in a while! My toddler devoured it and so did my boyfriend, who sometimes strays away from healthy options 🙂

I got the idea for this recipe from StayFitMom on IG, so shout out to her! I altered it a bit and put my own spin on it so check it out below. Please also give some love to StayFitMom and follow her IG as she posts amazing recipes all the time!

Ingredients:

• 2 spaghetti squash (Mine were medium size from the store)
• 1lb of ground turkey (I did 93/7 but you can pick whatever floats your boat)
• 1/2lb of ground Italian sausage
• 1/2 onion, diced (Yellow or white is fine!)
• 1 cup of tomato sauce
• 1/2 cup nonfat plain Greek yogurt
• 2 tablespoons oregano
• 1 table spoon of basil
• 1 tablespoon of Italian seasoning
• 1 cup liquid egg whites (Weird, but trust me, it turns out so good with this added!)
• Mozzarella cheese in whatever quantity makes your heart happy (I did 3oz)
• Turkey pepperoni slices for the top
• Salt and pepper
• Olive oil

Directions:

• Grab a fork and carefully attack the spaghetti squash by poking it all over the outside layer
• Throw those 2 poked squashes into the microwave for 45seconds
• Carefully remove and slice down the middle
• Grab an ice cream scooper or strong spoon and scoop out the seeds
• Add olive oil on top of the cut and scooped out halves of squash and season with salt and pepper
• Grab a cookie sheet and place the 4 halves face town into a preheated oven of 400*F for 30min
• Grab a pan and add some olive oil while the squash is baking away
• Once heated, add your ground turkey and Italian sausage and cook until no longer red
• Add your onions and let that simmer until onions are translucent
• While that is cooking, grab a bowl and prepare your sauce
• Add tomato sauce, yogurt, seasoning and combine well
• Remove squash once oven timer is done, flip over carefully and let it cool for a hot minute
• Grab 4 meal prep containers (I don’t care what shape.. just spray them so they dont burn when you add the ingredients to put back in the oven)
• Use a fork to remove the spaghetti squash and divide evenly into 4 glass meal prep containers —> *I originally did 5 containers but found myself still hungry after eating one bowl, so just make 4 to be safe and fill you up!*
• Once the spaghetti squash was added evenly, layer in the meat mixture, sauce and split up the cup of egg whites evenly into the containers
• Mix well and top with cheese and pepperoni slices
• Into the oven it goes again for 40min or until the center is cooked through and top is crispy
• —>** Pro tip; I thoroughly enjoy anything and everything crunchy so I popped that oven into broiler mode for about 2-3min and got my cheese super crunchy. Totally up to you!
• Let it cool slightly once done and enjoy!

If you have any leftovers, I doubt it.. You can let them cool completely and then put them in the fridge with a lid. Make sure to date your leftovers so you know when you made them. If you are like me and a busy mom, you can’t even remember what you had for breakfast today = so just label everything :). Leftovers are good for about 5 days in the fridge!

Let me know what you think and if you liked it as much as Hailey did below!