Ingredients
1 spaghetti squash
1can reduced fat cream of mushroom soup
1/2 T chopped garlic
1/2 T dried minced onion
1 t Italian seasoning
1/2 t black pepper
3 wedges laughing cow cheese wedge
9 oz bag baby spinach, sauteed and wilted (or 10oz frozen spinach, thawed and dried)
7 oz canned sliced mushroom
3/4 C shredded part-skim mozzarella cheese
1.2 lb ground turkey
Directions
1. Preheat oven to 375°
2. Microwave squash for 3-4 minutes, until soft enough to cut. Halve lengthwise; scoop out and discard seeds.
3. Fill a 9x13 baking pan with 1/2in of water and place squash halves in the pan, cut side down. Bake until tender, about 40 minutes.
4. Brown ground turkey.
5. Remove pan but leave oven on. Use a fork to scrape squash strands. Place strands in a strainer to drain excess moisture. Pat dry, if needed. Transfer to a large bowl and cover to keep warm.
6. Drain water from the baking pan and place the hallow squash halves back in the pain.
7. In a medium bowl, thoroughly mix soup, garlic, minced onion, Italian seasoning, pepper, and cheese wedges, breaking the wedges into pieces as you add them.
8. Add soup mixture to spaghetti squash strands. Add spinach, mushrooms, and turkey, and thoroughly mix.
9. Evenly divide mixture between the hallow squash halves. Sprinkle with mozzarella.
10. Bake until filling is hot and cheese has melted, 15-20 minutes.
Makes 4 servings.
