Spaghetti squash pie.

The squash:

1 spaghetti squash cooked and scooped. (Cut in half and remove the seeds before, place cut sides down in a baking dish and pour a little water in your dish, I microwave mine for 10-15 min, scraping between sessions–but you can also bake it at 350 until the flesh is tender and can be scraped out easily)
Add one egg (or, to eliminate fat here, use the equivalent of an egg worth of Egg Beaters)

1/4 cup mozzarella (reduced fat if you’ve got it).

Season with garlic and Italian seasoning.

The Meat Sauce:

Brown 3 sweet Italian turkey links with casings removed.

Add in one jar marinara

The Pie:

Place squash mixture in 13×9 pan, top with meat sauce and 1 1/2 cup mozzarella. 

Bake at 350 until cheese is bubbly.

Makes 8 servings. Per serving: F 13 C 13 P 15 (these macros reflect using a whole egg and full fat cheese–you can reduce the fat by using Egg Beaters and low fat cheese)

I also made an apple carrot salad with shredded carrots and apples tossed in vinegar, lemon juice, salt, pepper, and a sprinkle of sugar substitute.

My kids all had seconds of both.