Spaghetti Squash Breakfast Casserole

 3 cups cooked spaghetti squash

1 lb raw ground turkey

6 eggs

1 cup shredded reduced fat cheese

2 cups chopped fresh bell peppers

1 cup chopped brown mushrooms

2 cups chopped kale

1 cup sliced cherry tomatoes, for topping

3/4 tsp salt

1 tsp pepper

1/4 cup chopped red onion

 

Cook the spaghetti squash in the oven or microwave.  Saute the onions, ground turkey, peppers until cooked and tender.  Set aside.

Pull apart the insides of the spaghetti squash with a fork Set aside.

Mix all ingredients together thoroughly.  Pour into a 8x8 or 9x9 baking dish.  Top with tomato slices.  Bake at 375 degrees for 1 hour.  The dish is ready when the center is firm and set.  Let cool for about 5 minutes and serve.

Makes 6 servings