Spaghetti Squash!

Baked Spaghetti Squash with Ground Turkey and Veggies

I thought this was sooo good! Here's a pic of the baked casserole before I put the last layer of cheese on it.
1 spaghetti squash, halved and seeded
1 pound ground turkey with Italian seasoning
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (smaller-sized) red onion, chopped
1 clove garlic, chopped
1 (14.5 ounce) can Rotel (diced tomatoes and green chiles)
1/2 teaspoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
2 1/4 cups shredded sharp Cheddar cheese

Directions
Preheat oven to 375 degrees F. Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork (that's the fun part!). Reduce oven temperature to 350 degrees F. Lightly grease a casserole dish. In a skillet over medium heat, brown the ground turkey with green pepper, red pepper, red onion, and garlic. Drain and return to skillet. Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, Italian seasoning, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish. Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.

Notes: If you don't like spicy, use Italian diced tomatoes instead of the Rotel. If your husband doesn't like too many veggies, then use a little less bell peppers. :) Otherwise, even my picky husband thought the dinner was good. It was fun hearing him say that he liked it, even though he thought there were too many peppers. I mean, Justin liked SPAGHETTI SQUASH!!! YAY!