- Serves: 9
- Start to Finish: Less than 1 hour
- 315mg Sodium
- 21g Carbs
- 3g Fiber
- 12g Fat
- 6.5g Saturated Fat
- 23g Protein
- 286mg Calcium
Spaghetti squash has the same shape as, well, spaghetti, but with a little crunch. The two are so similar you won’t miss the real noodles.
- 2 spaghetti squash (about 3 pounds total), cut in half, seeds removed
- Cooking spray
- 4 cloves garlic, finely chopped
- 1 onion, chopped
- 1 pound extra-lean ground turkey
- 1 can (10 ounces) low-sodium mushroom soup
- 1 can (10 ounces) crushed tomatoes
- 2 1/2 cups shredded low-fat mozzarella cheese, divided
- 2 tablespoons coconut oil, melted
- 1/2 cup panko
1. Preheat oven to 375 degrees. Poke squash with a fork and place cut-side-down on a baking sheet lined with parchment paper. Bake for 30 minutes. Remove from oven oven and let cool. Turn oven down to 350 degrees. Using a fork, separate strands of squash and place in a large bowl.
2. Set a skillet over medium heat and spray with cooking spray. Add garlic and onion, and saute 3 to 4 minutes until golden brown. Add turkey and saute 5 minutes, breaking into pieces with a spatula. Drain excess liquid. Add mushroom soup, tomatoes, and 2 cups cheese. Mix and bring to a boil. Add to bowl with spaghetti squash and combine.
3. Combine coconut oil, remaining 1/2 cup cheese, and panko.
4. Spray a 9-by-12-inch baking dish with cooking spray. Add spaghetti mixture, sprinkle with cheese and panko mixture, and bake for 30 minutes uncovered. Let cool for 10 minutes before serving.
Recipe provided by Olena Osipov of iFoodreal