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.