Ingredients: Makes 8 servings
• 1 large spaghetti squash
• 2 Tbsp minced garlic
• 1 medium onion, chopped
• 1 tsp olive oil, extra virgin
• 1 lb 93% ground turkey
• 1 package sliced Portobello mushrooms
• 1 zuchini, cubed
• 1 medium head of broccoli, cut into florets
• 1, 11oz can low sodium, fat free cream of mushroom soup
• 1 cup tomato sauce
• 1 tbsp cornstarch
• Extra virgin olive oil
• 1/2 cup low fat pepper jack shredded cheese
• 1/2 cup Panko or whole wheat breadcrumbs
1. Preheat oven to 400 degrees F. Cut squash in half lengthwise and spoon the seeds out. Punch randomly with a fork, place cut side UP on a baking sheet. Drizzle with olive oil and bake for 30-40 minutes. Remove from the oven, let it cool and separate into strands with a fork. Place in a large bowl and set aside.
2. While squash is baking, preheat a large skillet and add olive oil. Add garlic and onion, sauté until translucent, stirring occasionally. Add turkey and cook through while breaking it into pieces with a spatula. Add the ground turkey mixture to the spaghetti squash.
3. In the same skillet, add a little more olive oil and sauté the zucchini and broccoli until tender.
4. Add mushroom soup, tomato sauce and cornstarch, stir and bring to a slight boil. Simmer until mixture has thickened a bit. Remove from heat and transfer to the bowl with turkey and spaghetti squash.
5. Reduce oven temperature to 350 degrees F and spray 9″ x 13″ baking dish with cooking spray. Transfer squash/turkey/veggie mixture into the dish and level with spatula.
6. Sprinkle cheese and breadcrumbs over the top and bake uncovered for about 35 minutes or until the edges are bubbling.
7. Broil on high for 5 minutes or until crust is a bit golden. Cut into 8 slices and serve hot.