Spaghetti squash and turkey meat sauce casserole

Instructions

1. Preheat the oven to 400°F.
2. Place the squash halves, flesh side down, in a microwave-safe dish. Pour in some water so it goes 1/4 inch of the way up the squash. Microwave on high for 10 to 12 minutes (until tender and the squash flesh can easily be raked into strands and scooped out with a fork.)
3. Meanwhile, while the squash cooks, heat the oil in a large skillet over medium-high. Sauté the garlic until lightly browned, about 30 seconds to 1 minute. Add the turkey to the skillet, season with salt and pepper, and cook, stirring often, until browned and cooked through, about 5 to 6 minutes. Stir in the marinara sauce and heat through.
4. Place the squash strands in a large casserole dish and gently stir in the turkey sauce. Sprinkle with the cheese and Italian seasoning. Bake until the cheese is browned and bubbly, about 10 minutes.
5. Serving size: 1/4 of the dish