Spaghetti Squash Italiano

SpaghettiSquashItaliano1_1-e1408142559481-102616_212x213Ingredients
1 (4-pound) spaghetti squash
Olive oil-flavored vegetable cooking spray
1 cup finely chopped onion
1 tablespoon minced garlic
1 cup chopped zucchini
1 cup finely chopped mushrooms
3/4 pound freshly ground raw turkey
2 ounces reduced-fat, low-salt ham, chopped
1 (25-ounce) jar fat-free tomato-basil spaghetti sauce
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 teaspoon freshly ground pepper
1/2 teaspoon dried crushed red pepper
3 tablespoons freshly grated Parmesan cheese

Directions
1. 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.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; sauté 2 minutes. Add zucchini, and sauté 2 minutes. Add mushrooms; sauté 2 additional minutes. Remove vegetables from skillet, and set aside.
3. 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.
Yield: 4 servings.

Nutritional Information
Per Serving
Calories 320
Fat 5.9g (Sat 2.2g Mono l.4g Poly 1.3g)
Cholesterol 66mg
Protein 29.3g
Carbohydrate 4l.2g
Sodium 606mg

Print Recipe
Spaghetti Squash Italiano
Servings
Servings

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