Saucy Pumpkin and Sage Pasta Bake

I wanted to make a dish that was substantial, loaded with protein, because I like to eat and be full and happy when I am done.  I also wanted to take advantage of fall flavors and pumpkin season.  So this is a combination of a spicy tomato based sauce layered with a pumpkin sauce.  This is totally healthy and guilt free (only 250 calories per generous serving).  I am calling this whole 9 x 13 pan 6 servings.

 

 

Oh Yum Delicious!

 

Lean ground turkey browned with onion, garlic and jalapeno.

 

 

Add tomato sauce and red chili flake and simmer.

 

Pumpkin, ff sour cream, ff cream cheese and spices.

 

Pumpkin all mixed up.

 

Layers of sauce, shirataki, pumpkin and all white omlettes.

 

All baked up and yes that white stuff on the right is mozarella for my husband who has no desire to watch his weight and is thin as a rail.

Ingredients:

20oz Lean Ground Turkey
1/2 medium onion chopped
4 garlic cloves minced
2 jalapeno seeded and diced
1 (28 oz) tomato sauce
1 tsp red pepper flake
Salt and pepper to taste
1 (15 oz ) can pumpkin
2 tbsp fat free cream cheese
2 tbsp fat free sour cream
2 tsp ground sage
1 tbsp dried basil
Salt and pepper to taste
2 (8 oz) bags shirataki noodles
1 cup all whites
Parsley and Fresh Sage optional

Preheat oven to 350 deg. F.

In a large skillet start browning turkey, when about 1/2 way cooked add in onion, garlic and jalapeno. Continue cooking until turkey is fully cooked. Add in tomato sauce, red pepper flake and salt and pepper to taste. Simmer about 20 minutes.

Meanwhile combine pumpkin, cream cheese, sour cream, sage, basil and salt and pepper to taste in a medium bowl. Set aside.

Rinse your shirataki noodles and drain well.

Place a 9" skillet over medium heat, spray with cooking spray and add 1/4 cup of the all whites. Cook about 2 minutes until set, flip, cook another minute and set aside. Continue with the remaining 3/4 cups of all whites to make 4 total flat egg omelets.

Assembly:

Spread about 1 cup or more of sauce on the bottom of a 9 x 13 baking dish. Top with 1/2 of the shirataki noodles. Top noodles with 1/2 of the pumpkin mixture. Top pumpkin with 2 of the egg omelets. Repeat. Top the last layer with the remaining sauce. Bake at 350 deg. F. for 20 minutes. Garnish with chopped parsley and fresh sage, optional. Let sit 5 minutes before serving.