"Millionaire Spaghetti" Squash Casserole

I adapted the delicious Millionaire Spaghetti deal into a spaghetti squash recipe and it was incredible.

Millionaire Spaghetti Squash
(Adapted from here) 

1 ginormous Spaghetti Squash or 2-3 small ones.  
1/2 large yellow onion , Chopped 
1/2 Red pepper, diced  
4-6 Cloves Garlic , Minced 
1 Pound Ground turkey or italian sausage 
3 teaspoons Dried Italian Seasoning , divided 
1 24 Ounce Jar spaghetti sauce 
8 Ounces Cottage Cheese or Ricotta Cheese 
8 Ounces Cream Cheese, Room Temperature 
1/4 Cup Sour Cream 
3 Cups Mozzarella , Shredded-Divided 

1. Preheat the oven to 400 degrees. Split spaghetti squash lengthwise and scoop out the seeds. Brush with oil then place cut-side down on a foil-lined cookie sheet. Bake for 45 minutes or until tender. Remove and allow to cool enough to handle. Lower oven temp to 350 degrees.

2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add onion, peppers and garlic and cook until they begin to soften, about 5 minutes. Add meat and 2 teaspoons Italian Seasoning to skillet, and cook until no pink remains. Drain well. Add jar of spaghetti sauce to skillet. Set aside.

3. In a medium mixing bowl, combine Cottage cheese or ricotta cheese, cream cheese, sour cream, 1 cup mozzarella, and 1 teaspoon Italian seasoning. Set aside.

4. Grease a 9x13 casserole dish. Use a fork to scrape the strands of spaghetti squash into a bowl--drain well if necessary. Put half the spaghetti squash into the bottom of the greased casserole dish. Top with a very small amount of the meat sauce mixture and stir. Resettle the spaghetti squash evenly and then top with the cheese mixture. Cover the cheese mixture with the remaining spaghetti squash, and then cover the entire dish with the meat sauce. 

5. Top with remaining mozzarella and bake at 350 degrees for 35-45 minutes or until heated through. 

Vegetable Soup (i.e. Diet Soup!)

This tasted amazing after the week of holiday eating!

Vegetable Soup
(Adapted from here )

1 teaspoon olive oil
5 oz. baby carrots, sliced into sticks
2 celery stalks, chopped
1 1/2 onions, diced
1 teaspoon garlic powder
1 (14.5 oz) can diced tomatoes
1 turnip, peeled and diced
1 cup frozen green peas
1 medium zucchini, cut into half moons
5 oz baby spinach
1 Tbsp. dried parsley
1 Tbsp. chicken bouillon
6 c. water
1 teaspoon salt
1/2 teaspoon pepper
Optional: 1 can Great Northern Beans, rinsed and drained. 

In a large dutch oven, heat the olive oil over medium high heat. Add carrots, celery, onions, and garlic powder.

Cook, stirring occasionally, 5 minutes.

Stir in tomatoes with their liquid.

Add turnips and all remaining ingredients--including the 6 cups of water. (*Note: Optional beans go in later.)

Heat to boiling over high heat, stirring occasionally

Reduce heat to low, cover and simmer, stirring occasionally, 20 minutes or until vegetables become tender. If using the beans, add them at this step.

Add more salt and pepper if desired. Serve promptly.

Even with the beans, this is only 150 calories-ish for a bowl. Delish!