This delicious casserole will quickly become a family favorite. If time in the kitchen is an issue, cook the squash the day before you make this. Doing so will make this a very quick meal. Great with a green salad as a side dish.
In a large mixing bowl, separate the flesh of the squash from the skin and shred with a fork. Set aside.
In a large skillet, brown the turkey in the oil.
Add in the garlic powder, parsley, onions and bell pepper and continue to cook until the meat is cooked through.
Cool slightly, then transfer to the mixing bowl with the squash.
Add the parmesan and olives and mix well.
Transfer to an oiled casserole dish and smooth the top with a spatula. The size is optional, but the smaller it is, the higher/thicker your serving pieces will be. Just keep in mind you want to cut this into 6 pieces after it cooks. So don't go too small. My pan was 8 X 9.
Sprinkle the mozzarella on top and bake at 350 F. for at least 30 minutes or until the cheese is melted on top and has some golden brown spots.
Cool slightly, cut and serve.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.