Servings: cut into 6 pieces= 1 point per slice

OK, something new, sorry, last part goes in the oven,
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1 squash, 1 small chopped onion, 2 cloves minced garlic, 2 tsp. Italian seasoning, 1 can 14.5 oz. diced tomatoes with green chilies, 1 can 14.5 oz can diced tomatoes with basil-garlic-oregano, 1 egg, 6oz. fat free ricotta cheese, 1 c. shredded fat free mozzarella cheese, 3tbsp. chicken broth, 8 oz, ground turkey breast. Prepare squash: cut in half & scoop out seeds, pour 1c. water in pot and place squash on top of trivet, cut side up, lock & seal, pressure or manual for 8 min, quick release, when cooled, shred squash, set aside. Put chic broth in pot, saute turkey till done, add onions & garlic, cook for about 5 min. Stir in tomatoes, seasoning and simmer for about 5 to 10 min. Put egg & ricotta in blender and mix till smooth. Coat 9" pie dish with cooking spray, arrange spaghetti squash on bottom & up the sides to kinda form a crust. Spread ricotta mixture on top of squash and pour turkey mixtures on top of that. Sprinkle with cheese & bake for 30 minutes @ 375 degrees. OMG...so good, and only 1 point per slice, not sure why it didn't let me attache the photos in the post...sorry