Spaghetti Squash Italiano

• 1 (4-pound) spaghetti squash
• Olive oil-flavored vegetable cooking spray
• 1 cup finely chopped onion
• 1 tablespoon minced garlic
• 1 cup chopped zucchini
• 1 cup finely chopped mushrooms
• 3/4 pound freshly ground raw turkey
• 2 ounces reduced-fat, low-salt ham, chopped
• 1 (25-ounce) jar fat-free tomato-basil spaghetti sauce
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh basil
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon dried crushed red pepper
• 3 tablespoons freshly grated Parmesan cheese

1. Wash squash; cut in half lengthwise. Remove and discard seeds. Place squash halves, cut sides down, in a 13- x 9- x 2-inch baking dish coated with cooking spray. Add water to dish to depth of 1/2 inch. Bake at 375u0b0 for 40 minutes or until squash is tender; let cool slightly. Using a fork, remove spaghetti-like strands; discard shells. Set strands aside, and keep warm.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; saute 2 minutes. Add zucchini, and saute 2 minutes. Add mushrooms; saute 2 additional minutes. Remove vegetables from skillet, and set aside.
3. Coat skillet with cooking spray; add turkey. Cook over medium-high heat until turkey is browned, stirring until it crumbles. Add vegetable mixture, ham, and next 5 ingredients. Cook over medium heat until thoroughly heated.
4. To serve, spoon turkey mixture over spaghetti squash; sprinkle with cheese.

olive oil, onion, garlic, zucchini, mushrooms, turkey, salt, tomatobasil spaghetti sauce, fresh oregano, fresh basil, freshly ground pepper, red pepper, parmesan cheese

Taken from www.myrecipes.com/recipe/spaghetti-squash-italiano (may not work)