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Spaghetti Squash Italiano

Heart.Foods's picture
  Spaghetti squash 4 Pound (1 Piece)
  Olive oil flavored vegetable cooking spray 1
  Finely chopped onion 1 Cup (16 tbs)
  Minced garlic 1 Tablespoon
  Chopped zucchini 1 Cup (16 tbs)
  Finely chopped mushrooms 1 Cup (16 tbs)
  Freshly ground turkey 3⁄4 Pound
  Reduced fat low salt ham 2 Ounce, chopped
  Fat free tomato basil spaghetti sauce 25 Ounce (1 Jar)
  Chopped fresh oregano 1 Tablespoon
  Chopped fresh basil 1 Tablespoon
  Freshly ground pepper 1 Teaspoon
  Dried crushed red pepper 1⁄2 Teaspoon
  Freshly grated parmesan cheese 3 Tablespoon

Wash squash; cut in half lengthwise.
Remove and discard seeds.
Place squash halves, cut sides down, in a 13- x 9- x 2-inch baking dish coated with cooking spray.
Add water to dish to depth of 1/2 inch.
Bake at 375° for 40 minutes or until squash is tender; let cool slightly.
Using a fork, remove spaghetti-like strands; discard shells.
Set strands aside, and keep warm.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add onion and garlic; saute 2 minutes.
Add zucchini, and saute 2 minutes.
Add mushrooms; saute 2 additional minutes.
Remove vegetables from skillet, and set aside.
Coat skillet with cooking spray; add turkey.
Cook over medium-high heat until turkey is browned, stirring until it crumbles.
Add vegetable mixture, ham, and next 5 ingredients.
Cook over medium heat until thoroughly heated.
To serve, spoon turkey mixture over spaghetti squash; sprinkle with cheese.

Recipe Summary

Difficulty Level: 
Better Buy
Main Dish

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