Spaghetti Squash Italiano
|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.
Serving size: Complete recipe
Calories 1927 Calories from Fat 489
% Daily Value*
Total Fat 55 g85.1%
Saturated Fat 18 g90.2%
Trans Fat 0.9 g
Cholesterol 333.7 mg111.2%
Sodium 4584.4 mg191%
Total Carbohydrates 238 g79.2%
Dietary Fiber 23.6 g94.6%
Sugars 46.2 g
Protein 123 g246.3%
Vitamin A 131.8% Vitamin C 220.6%
Calcium 120.9% Iron 107.2%
*Based on a 2000 Calorie diet