1/6th of recipe (about 1 1/2 cups): 230 calories, 8.5g fat, 630mg sodium, 22.5g carbs, 3.5g fiber, 8.5g sugars, 18.5g protein -- PointsPlus® value 6*
This recipe features spaghetti squash, not actual spaghetti noodles. We DARE you to be disappointed with this zesty, comfort-food creation...
1 spaghetti squash (about 4.5 lbs.)
3/4 cup chopped bell pepper
1/2 cup chopped onion
12 oz. raw lean ground turkey
4 1/2 tsp. taco seasoning mix
1/2 cup frozen sweet corn kernels, thawed
1 cup shredded reduced-fat Mexican-blend cheese
1 cup chunky salsa
1/4 cup fat-free sour cream
Preheat oven to 400 degrees.
Microwave squash for 3 - 4 minutes, until soft enough to cut. Halve lengthwise; scoop out and discard seeds. Fill a large baking pan with 1/2 inch water and place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes.
Meanwhile, bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir bell pepper and onion until slightly softened and lightly browned, 6 - 8 minutes. Transfer cooked veggies to an extra-large bowl. Remove skillet from heat, re-spray, and return to medium-high heat. Add turkey and sprinkle with 1 1/2 tsp. taco seasoning. Cook and crumble for 4 - 6 minutes, until fully cooked. Transfer turkey to the extra-large bowl. Add corn and 1/2 cup cheese, and thoroughly stir.
Remove the pan with the baked squash from the oven, and reduce temperature to 350 degrees. Spray a 9" X 13" baking pan with nonstick spray.
Use a fork to scrape out squash strands. Place in a strainer to drain excess moisture. Blot dry, if needed. Transfer to the extra-large bowl, and sprinkle with 2 1/2 tsp. taco seasoning. Thoroughly stir contents of the bowl.
In a medium bowl, combine salsa, sour cream, and remaining 1/2 tsp. taco seasoning. Mix well. Add mixture to the extra-large bowl, and thoroughly stir.
Transfer mixture to baking pan, and smooth out the top. Sprinkle with remaining 1/2 cup cheese.
Bake until hot and bubbly, about 20 minutes. Enjoy!
MAKES 6 SERVINGS