1 medium spaghetti squash
1/2 lb lean ground turkey
2 tsp olive oil
1 small onion, chopped
1 medium garlic clove, minced
29 oz canned diced tomatoes, undrained
1 tsp dried Italian seasoning
6 oz fat-free ricotta cheese
1 large egg
1 serving nonstick cooking spray
= (5 one-second sprays per serving)
1/2 cup Kraft Free Shredded Mozzarella Cheese
= (or other brand)


Preheat oven to 350 degrees. Halve squash lengthwise; scoop out seeds. Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.
Meanwhile, cook turkey in a nonstick skillet over medium-high heat until brown, about 5 minutes. Drain, remove from skillet and set aside.
In same skillet, heat oil over medium-high heat. Add onion and garlic and stir-fry for 5 minutes, or until tender. Stir in diced tomatoes and Italian seasoning; bring to boil. Reduce heat; add cooked turkey and simmer uncovered, 5 minutes, or until desired consistency, stirring often.
Place ricotta cheese and egg in food processor or blender and puree until smooth.
Coat a 9-inch glass pie plate with cooking spray. Remove squash from oven and increase oven temperature to 375 degrees.
Using a fork, carefully rake stringy squash pulp from shell, separating it into strands that look like spaghetti. Arrange spaghetti squash strands in bottom and up sides of pie plate to form a crust.
Add ricotta cheese mixture and gently spread over squash. Pour tomato-turkey sauce over cheese mixture and sprinkle with mozzarella. Bake for 20 minutes. Remove from oven and let stand 5 minutes before slicing into 6 pieces.
This recipe yields 6 servings.
PointsŪ Value: 3
Comments: Cooked spaghetti squash makes an excellent substitute for regular pasta. It's filling comfort food, and kids will love it, too.