Start the week off right with this spaghetti squash-fueled turkey tetrazzini.

By JULIE BRINKLEY

Here’s another great recipe using one of my favorite foods: Spaghetti squash.

This recipe makes eight servings, so it’s more than enough to feed the family. And I bet yours loves it as much as mine does.

WHAT’S IN IT

27.30 oz spaghetti squash

1 tbsp butter

1/2 cup onion diced

6.08 oz. baby bella mushrooms

5.26 red bell pepper

1 tsp salt

1/2 tsp pepper

1 tsp sage

1 tsp thyme

6 oz. low-fat cream cheese

1/2 cup almond milk unsweetened

28 oz. cooked lean turkey breast oven roasted, no skin

1/4 cup grated Parmesan cheese

HOW TO MAKE IT

Cut squash in half, hollowing out the seeds with a spoon. Place each half face-down on a baking sheet; roast at 425 degrees for 25 minutes.

While squash cooks, sauté onion, bell pepper and mushrooms in 1 tbsp butter with all of the seasonings until they become soft.

Turn heat to low and add cream cheese, breaking it apart until it melts creamy and smooth; add almond milk to thin the mixture.

When the squash is done baking, use an oven mitt to hold each half and scrape out the "spaghetti" into a large mixing bowl with a fork.

Add cooked turkey and creamy vegetable mixture. Toss to combine and transfer everything to a baking dish.

Sprinkle with Parmesan cheese and bake for 30 minutes at 350 degrees until the top becomes golden brown.