Spicy Ground Turkey Tomato Sauce on Spagetti Squash

1 cup, sliced Fennel
3 gram(s) Olive Oil Cooking Spray - 1 sec. spray
74 gram(s) bell pepper, red, sweet, raw
1 serving mushroom 1 cup sliced/pieces~70 gm raw
One medium large Spaghetti Squash
16 oz Turkey, Ground turkey, 93% lean
2 cup Muir Glen Organic Chunky Tomato & Herb Sauce
2 oz Onion, sweet, raw
4 tbsp Parmesan Cheese, grated
1 cup chopped Italian Parsley for garnish

Is dinner just for two? Just use a smaller Spagetti Squash, and half of the Spicy Turkey Tomato Sauce, saving the other half of the sauce for another meal.

Spray medium size non-stick pan or skillet (with matching lid) with oil, adding crumbled ground turkey and dried spices. Brown the turkey mix well. Add all other vegetables. Cook until translucent and cooked soft. Add tomato sauce, mix well and cover with a lid. Turn down the heat to a low simmer and stir occasionally.

Carefully cut the Spagetti Squash in half across the middle, they are tough skinned, handle carefully to not let it slip from your grasp. Poke a hole with a large sharp knife, and with pressure work your way around the squash until it is halved. Then place the squash halves with their open sides down, on a clean microwave plate. Cook on high 15-20 minutes or until soft. Or bake open side down on a baking sheet or pan in preheated 350 degree oven for 25 minutes.

Caution, very hot! Let cool down before handling

The Squash will be very hot, use oven mitts or gloves, remove center and all seeds from squash to discard. Using a fork, scrape the spaghetti squash innards to form spaghetti strands and scrape them onto 4 dinner plates.

Top with Spicy Ground Turkey Sauce and optional shredded Parmesan Cheese and fresh chopped Italian Parsley.

Serving Size: Makes 4 dinner size full portion entree plates