This super-satisfying meal is comprised of a large spaghetti squash that’s halved and roasted, then filled with a saucy, lightly sweetened sloppy Joe turkey mixture and gooey Colby Jack cheese. The squash and the turkey filling are both pretty light, allowing for that indulgent cheesy topping. The recipe serves two people and calls for just one squash, but you could easily double it to serve more. Leftovers hold up well and reheat beautifully in the microwave.
Ingredients
1 large uncooked spaghetti squash, halved lengthwise and seeded
5 sprays cooking spray
½ cup uncooked onions, chopped, finely
8 oz uncooked 99% fat-free ground turkey breast
1 cup no-salt-added canned tomato sauce
2 tspunpacked brown sugar
1 tspChili powder
¾ tsp garlic powder
¾ tsp onion powder
½ tsp kosher salt
⅔ cup low-fat cheddar or Colby cheese, shredded
2 tbsp uncooked scallions, thinly sliced
Instructions
Preheat oven to 425°F. Line a baking sheet with aluminum foil and coat the foil with cooking spray. Coat the cut sides of squash with foil and arrange the squash cut side down on the prepared pan. Roast until strands of squash separate when scraped with a fork, about 35 minutes. Remove from oven and cool slightly. Scrape all squash into strands, leaving strands inside squash shells.
Meanwhile, heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add onion and cook for 2 minutes. Add turkey to the pan and cook until turkey is cooked through, stirring to crumble, 3-5 minutes. Add tomato sauce, brown sugar, chili powder, garlic powder, onion powder, and salt. Bring to a boil. Reduce heat to low, and simmer until thickened, about 3 minutes.
Preheat the broiler to high. Divide turkey mixture evenly between squash halves. Top evenly with cheese. Broil until cheese melts, about 2 minutes. Sprinkle evenly with scallions.
