Servings: 2, Preparation time: 45 minutes
- 3 cups spaghetti squash, cooked
- 1 tbsp extra virgin olive oil
- freshly ground black pepper
- 12 oz ground turkey breast
- 2 tbsp tomato paste
- 1/2 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp chili powder
- 1/4 tsp black pepper
- 1 tsp corn starch
- 1/4 cup fat-free half-and-half
- 1/4 cup low-sodium, fat free, beef broth
- 1/2 cup reduced-fat shredded cheddar cheese
This reimagined childhood classic satisfies that comfort food craving without the calories.
Preheat oven to 350 degrees.
Cut spaghetti squash in half widthwise and remove seeds. Place halves cut side down on parchment paper-lined baking sheet. Coat insides with olive oil. Season with salt and pepper. Bake 30-40 minutes.
In a large skillet over medium high heat brown the ground beef. Mix in tomato paste, spices, and corn starch. Pour in half-and-half and broth and stir to combine. Bring to a boil then reduce heat to medium-low and simmer for about 10 minutes.
Scrape spaghetti squash out of skin and place in an oven-safe dish. Spoon beef mixture over cooked spaghetti squash, and top with reduced-fat cheddar cheese. Broil on low until cheese is melted.
Note: This recipe makes 2 servings of a full lean and green meal on the OptaVia 5 & 1 Optimal Health Plan.