- 4 cup Spaghetti Squash
- 1 pound turkey, ground
- 1/2 medium onion
- 1 clove garlic
- 1/2 teaspoon cornstarch
- 1 cup tomato sauce
- 2/3 cup tomato juice, canned, without salt added
- 1 cup Corn with red and green peppers, canned, solids and liquids
- 2 teaspoon chili powder
- 1/2 teaspoon oregano, dried
- 2 ounce Monterey Jack cheese
- Preheat oven to 375 degrees.
- Halve the spaghetti squash lengthwise and remove seeds. Place, cut side down, on a baking sheet. (You will use all of a 2 1/2-3 pound squash.)
- Bake in the oven for 45-50 minutes or till tender. Use a fork to shred and separate the spaghetti squash into strands.
- Meanwhile, for sauce, in a large skillet cook ground turkey, chopped onion, and minced garlic til meat is no longer pink and onion is tender.
- Stir in 1/2 teaspoon of cornstarch. Stir in tomato sauce, tomato juice, corn, chili powder, and oregano. Cook and stir till slightly thickened and bubbly. Cook and stir 2 minutes more.
- To serve, spoon meat mixture over spaghetti squash and top with shredded cheese.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie