1-3 lb. spaghetti squash
1 oz. grated Parmesan cheese
1 egg
3/4 c. ricotta cheese
1 lb. ground turkey
1/2 lb. chopped onions
1/2 chopped green pepper
1 tsp. basil
1 tsp. oregano
1 1/2 c. tomatoes, crushed
2 oz. Mozzarella cheese, grated

Cook squash in boiling water 30 minutes; allow to cool or microwave on high 20-30 minutes after piercing several times. Brown turkey in non-stick skillet with onions, peppers, and spices. Drain well. Add tomatoes and heat through.

When squash is cool, cut in half, remove seeds with spoon. Remove squash with fork, separating the strands like spaghetti. Drain and blot with paper towels until dry as possible. Stir in egg and Parmesan cheese and pour in a 10-inch round quiche dish, sprayed with buttered flavored non-stick spray.

Shape into a crust. Bake 20 minutes at 350 degrees uncovered. Pat off excess moisture before baking. Spread ricotta cheese over baked crust. Evenly spread turkey-tomato mixture over ricotta cheese. Bake another 20 minutes at 350 degrees. Sprinkle with Mozzarella cheese, return to oven 5 minutes.

2 vegetable, 3 protein, 1/2 hard cheese.