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Cut Spaghetti Squash in half longways, microwave cut sides down for 7-8 minutes until tender.
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Allow to cool, and then shred with 2 forks.
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Brown and drain the ground turkey, then add back into pan.
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Add to browned and drained meat: seasoning blend muffins, diced tomatoes, tomato paste, Italian seasoning, garlic, salt and pepper.
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Allow to simmer while completing the next step.
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In a large bowl, combine the spaghetti squash strands, butter, EggBeaters, and Parmesan cheese.
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Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray.
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Top with cottage cheese and then with beef mixture.
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Bake, uncovered, at 350° for 20 minutes.
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Sprinkle mozzarella cheese over top. Bake 5-10 minutes longer or until cheese is melted and filling is heated through. Let stand for 5 minutes before cutting.