Low-Carb Microwave Pasticchio

This has become my sister’s standby recipe for potlucks and other casserole occasions.

YIELD: 6 servings, each with 7 grams of carbohydrates, a trace of fiber, and 22 grams of protein.

INGREDIENTS:

• Pasticchio
• 1/2 medium onion, chopped
• 1 clove garlic, crushed
• 1 pound ground turkey
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 cup ricotta cheese
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon salt or Vege-Sal
• 1/8 teaspoon pepper

SAUCE:

• 2 tablespoons butter
• 1/2 teaspoon salt or Vege-Sal
• 1 1/2 cups heavy cream
• 1/2 cup Parmesan cheese
• 2 cups cooked spaghetti squash

INSTRUCTIONS:

1. In a microwave-safe casserole, combine the onion and garlic; place the turkey on top. Microwave this, uncovered, for 5 minutes at full power. Stir it up a bit, breaking up the ground turkey in the process. Microwave the turkey and onion mixture for another 3 minutes, or until the turkey is done through.
2. Break up the turkey some more-you want it well crumbled-and drain off the fat. Stir in the cinnamon and nutmeg, and microwave it for just another minute, to blend the flavors. Transfer the turkey mixture to a bowl.
3. In a separate bowl, combine the ricotta cheese, parsley, and salt and pepper.
4. In yet another bowl or a measuring cup (okay, you need both a microwave and a dishwasher for this to be a convenient recipe!) combine the butter, sauce, cream, and cheese to make the sauce.
5. Spray your microwave-safe casserole with nonstick cooking spray. In the dish, layer half of the spaghetti squash, then half the turkey mixture, then half the ricotta mixture, then half the sauce. Repeat the layers, ending with the sauce.
6. Microwave the pasticchio at full power for 6 to 8 minutes, or until it’s bubbly and hot clear through. Let it sit for 5 minutes or so, and serve.