Southwestern Spaghetti Squash Casserole

3 cups of cooked spaghetti squash
1 cup of canned black beans, rinsed and drained
1 cup of frozen corn
6 oz ground turkey breast
1 medium onion, sliced
1/2 red pepper, sliced
1 jalapeno, finely chopped (ribs and seeds removed or left in according to taste)
14 oz can of crushed tomatoes
1 tbsp ancho chili powder
1 tbsp cumin
1 tsp ground coriander
2 oz low fat cheddar cheese, shredded
1 tbsp olive oil
Salt and pepper to taste

Toppings:
1 cup shredded lettuce
2 plum tomatoes, chopped
1/2 cup of cilantro, chopped
4 tbsp light sour cream

Preheat the oven to 350 degrees.

Heat a large pan with high sides over medium heat. Add olive oil and turkey. Break up the turkey while it's cooking. When the turkey is about half-way cooked, added the onions, red pepper and jalapeno. Stir, allowing the vegetables to slightly brown.

Add the crushed tomatoes, chili powder, cumin, coriander, salt and pepper. Stir well and add the black beans and the corn. Finally, add the spaghetti squash and stir really well.

Pour the mixture into an 8"x8" casserole dish and top with the shredded cheddar cheese. Put casserole in the oven and bake for approximately 25 minutes. Then broil for 1-2 minutes to slightly brown the cheese.

Top each serving with chopped lettuce, cilantro, tomatoes and 1 tbsp of sour cream.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user PINKUNICORN81.