Hi there !!

Congratulations on thinking ahead -- it is one sure way to have what you need on hand.

I had surgery several years ago, but found the very small tupperware like containers worked perfect. If i didn't feel like washing them I didn't have a lot of heart burn about throwing them out.

Best of luck to you!!

I can't tolerate eating citrus, no oranges or grapefruits. I can have it mixed with water and tolerate that well.

I could not eat eggs for a year or so, if I eat them slow and not overcooked I tolerate them well. Crazy enough I was hoping to get dumping from sweets, so I'd be able to leave them alone. I do have it, but can eat a bite or two without trouble.

This casserole was so GOOD! My husband and I both loved it, and are going to make it a regular at our house.

That recipe looks amazing! It will be dinner tomorrow night.

This dish is fabulous! It's hard to believe that something this good can be healthy. The recipe calls for either ground turkey or ground beef 90+% lean. I used the ground beef. By accident I used diced tomatoes with diced jalapenos; it gave the dish a bit of a kick but it was still great. We also sprinkled grated parmesan cheese on our individual servings.

TOTAL TIME: Prep: 20 min. Bake: 45 min. MAKES:6-8 servings

Ingredients

• 1 small spaghetti squash (1-1/2 to 2 pounds)
• 1/2 cup water
• 1 pound ground beef (90+%) or ground turkey
• 1/2 cup chopped onion
• 1/2 cup chopped sweet red pepper
• 1 garlic clove, minced
• 1 cup canned diced tomatoes
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup (4 ounces) shredded mozzarella or cheddar cheese
• 1 tablespoon chopped fresh parsley

Directions

1. Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water. Cover and bake at 375° for 20-30 minutes or until it is easily pierced with a fork. When cool enough to handle, scoop out squash, separating the strands with a fork.
2. In a skillet, cook beef, onion, red pepper and garli****il meat is browned and the vegetables are tender. Drain; add tomatoes, oregano, salt, pepper and squash. Cook and stir for 1-2 minutes or until liquid is absorbed.
3. Transfer to an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes. Yield: 6-8 servings.

Nutritional Facts

1 serving (1 each) equals 160 calories, 9 g fat (4 g saturated fat), 39 mg cholesterol, 226 mg sodium, 7 g carbohydrate, 2 g fiber, 14 g protein.