Directions (continued)

• 4-5 minutes longer or until fork-tender. Cover and let stand for 15
• minutes. Cut squash in half lengthwise; discard seeds. Scoop out
• squash, separating strands with a fork; set aside.
• In a large saucepan, cook turkey and onion in 1-1/2 teaspoons oil
• over medium heat until meat is no longer pink. Add garlic; cook 1
• minute longer. Drain. Stir in the tomatoes, tomato paste, parsley,
• sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer
• for 30 minutes.
• In a small bowl, combine the egg, ricotta and 3/4 cup Parmesan until
• blended. In a small skillet, saute zucchini in remaining oil until
• crisp-tender.
• Spread 1-1/2 cups meat sauce into a 13-in. x 9-in. baking dish coated
• with cooking spray. Layer with three noodles and half of the
• zucchini, spaghetti squash and ricotta mixture. Sprinkle with 1-1/2
• cups mozzarella and half of remaining sauce. Top with the remaining
• noodles, zucchini, spaghetti squash, ricotta mixture and sauce (dish
• will be full).
• Place dish on a baking sheet. Bake, uncovered, at 350° for 45-55
• minutes or until edges are bubbly. Sprinkle with remaining
• mozzarella and Parmesan cheeses. Bake 5 minutes longer or until
• cheese is melted. Let stand for 10 minutes before cutting. Yield: 12
• servings.