Sloppy joe spaghetti squash bowls
Uncooked spaghetti squash
3½ pound(s), 1 large squash, halved lengthwise and seeded
½ cup(s), chopped, finely
Uncooked 99% fat-free ground turkey breast
No salt added canned tomato sauce
Unpacked brown sugar
Low fat cheddar or colby cheese
⅔ cup(s), shredded, shredded
2 tbsp(s), thinly sliced
- Preheat oven to 425°F. Line a baking sheet with aluminum foil and coat foil with cooking spray. Coat cut sides of squash with foil and arrange squash cut side down on 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 2 minutes. Add turkey to 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 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.
- Serving size: 1 filled squash half