Spaghetti Squash Baked Ziti

Another healthy home run!
This spaghetti squash baked ziti is perfect on a day when you are craving cheesy, yummy, Italian goodness.

I got the idea from the ladies over at idontgotothegym who are leading this 21 Day Fix Extreme Challenge group I'm in. They have some really great healthy recipe ideas. I took their idea for the spaghetti squash and did my own thing with it, so I'll tell you exactly what I did.

Spaghetti Squash Baked Ziti

Serves: 4
Calories per serving: 423
Time: about an hour start to finish, maybe less. 30 minutes prep, 30 min cook time.

Ingredients:
1 spaghetti squash
salt and pepper to taste
1 Tbsp extra virgin olive oil
1 lb Nature's promise ground turkey 94% lean
2.5 cups of Hunts no sugar added pasta sauce
1/4 onion chopped
2 cloves garlic minced
1 cup fat free ricotta cheese
1 cup Shredded Italian pizza blend cheese

1. Preheat oven to 400 degrees. Cut spaghetti squash in half, place cut side up in shallow glass dish with 1 inch of water, microwave for 15 minutes. Let cool. *I had to cook each half separately because I didn't have a dish that fit both of them at once*.
2. Meanwhile, heat olive oil on med heat, add onion and garlic, cook, stirring for 2-3 minutes until onions start to get tender. Add ground turkey and cook until no longer pink. Set aside.
3. Using a fork, scrape out the "noodles" from the spaghetti squash into a large bowl (mine made about 5 cups, I used 4 in this recipe and saved the rest). Add salt and pepper to taste and mix.
4. Put 1/2 cup sauce on the bottom of an 8x8 pan. Then in layers, add 2 cups of spaghetti squash, 1/2 cup ricotta cheese, 1/2 cup shredded cheese, all of the meat, 1 cup sauce, 1/2 cup ricotta cheese, 2 cups spaghetti squash, 1 cup sauce, and top with the rest of the shredded cheese.
5. Cover with foil (try not to let the foil touch the top of the ziti because the cheese will stick to it) and bake for 20 minutes. Remove foil and bake an additional 10 minutes.
**Alternatively, you can just dump all of the ingredients (except for 1/2 cup of shredded cheese) and mix them together in the 8x8 pan, cook covered for 20 minutes, then add the cheese for the last 10 minutes of baking (uncovered).**

1/4 of this is a serving. It's a TON! So if you wanted to have a smaller portion, you could add a side salad. Personally, I wanted it eat it ALL, so I went for the full portion.