No-Pasta Spaghetti Cheese Bake
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 10 ounce can low-sodium mushroom soup
- 1 10 ounce can crushed tomatoes
- 2 1/2 cups shredded low-fat mozzarella cheese, divided
- 2 tablespoons coconut oil, melted
- 1/2 cup panko
- 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.
- 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.
- Combine coconut oil, remaining 1/2 cup cheese, and panko.
- 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
Per serving: 276 kcal cal., 12 g fat (6.5 g sat. fat), 21 g carb., 3 g fiber, 23 g pro., 286 mg calcium. Percent Daily Values are based on a 2,000 calorie diet