It’s been a crazy busy week.
I went to the Packer game again on Sunday. And the Packers lost, again.
I spent all day Saturday cleaning and cooking and cleaning some more. Pick N Save had spaghetti squash on sale for 39 cents per pound so I obviously had to incorporate that somehow.
I’ll be honest and say this dish is very light. It is semi-filling because of the fiber in the squash, but I made it basically meat-less (aside from the turkey pepperoni). I wanted to keep the points low because of all the junk food I’ve been eating and drinking lately (whoops).
Anyway, you will need:
- 1 medium spaghetti squash
- 1 cup marinara sauce
- 1.5 cups of reduced fat shredded mozzarella cheese
- 10-15 turkey pepperoni slices
- 1 tbsp oregano
Preheat the oven to 400 degrees. Slice the spaghetti squash in half length-wise and place face down on a baking sheet. Bake for about 30-45 minutes depending on size.
When cooled, scoop the squash out of the skin. Mix together in a bowl with the marinara sauce and oregano.
Grease a 9×13 glass dish and place mixture across bottom. Top with cheese and turkey pepperoni. Place back in oven for about 15 minutes (until cheese is melted).
3PP per serving — makes 6 servings. Enjoy! 🙂