Sloppy Joe Spaghetti Squash Bowls
9
Points®
Total time: 49 min • Prep: 12 min • Cook: 37 min • Serves: 2 • Difficulty: Easy
This super-satisfying meal is comprised of a large spaghetti squash that’s halved and roasted, then filled with a saucy, lightly sweetened sloppy Joe turkey mixture and gooey Colby Jack cheese. The squash and the turkey filling are both pretty light, allowing for that indulgent cheesy topping. The recipe serves two people and calls for just one squash, but you could easily double it to serve more. Leftovers hold up well and reheat beautifully in the microwave.
Ingredients
Uncooked spaghetti squash
1 large
Cooking spray
5 spray(s)
Uncooked onion(s)
0.5 cup(s), chopped
Uncooked 99% fat-free ground turkey breast
8 oz
No-salt-added canned tomato sauce
1 cup(s)
Unpacked brown sugar
2 tsp
Chili powder
1 tsp
Garlic powder
0.75 tsp
Onion powder
0.75 tsp
Kosher salt
0.5 tsp
Light cheddar cheese
0.666 cup(s), shredded
Uncooked scallion(s)
2 Tbsp
Instructions
1
Preheat oven to 425°F. Line a baking sheet with aluminum foil and coat foil with cooking spray. Coat cut sides of squash with foil and arrange squash cut side down on prepared pan. Roast until strands of squash separate when scraped with a fork, about 35 minutes. Remove from oven and cool slightly. Scrape all squash into strands, leaving strands inside squash shells.
2
Meanwhile, heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add onion and cook 2 minutes. Add turkey to pan and cook until turkey is cooked through, stirring to crumble, 3-5 minutes. Add tomato sauce, brown sugar, chili powder, garlic powder, onion powder, and salt. Bring to a boil. Reduce heat to low, and simmer until thickened, about 3 minutes.
3
Preheat broiler to high. Divide turkey mixture evenly between squash halves. Top evenly with cheese. Broil until cheese melts, about 2 minutes. Sprinkle evenly with scallions.
4
Serving size: 1 filled squash half
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