Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        spaghetti squash
   1      pound         ground turkey
     1/2  cup           onion -- chopped
   1      clove         garlic -- minced
   1 1/2  cups          zucchini -- sliced
   1 1/4  cups          tomato -- peeled,seeded,choppe
   1      tablespoon    fresh basil -- chopped
   1      tablespoon    fresh parsley -- chopped
     1/2  teaspoon      oregano -- dried, whole
     1/4  teaspoon      salt
     1/4  teaspoon      pepper
     1/4  cup           parmesan cheese -- freshly grated

Preparation:

1. Wash squash; pierce with a fork several times. Place squash in a large baking dish. Bake at 350° for 1 hour or until squash yields to pressure. Let cool to touch.

2. Cut squash in half lengthwise; remove and discard seeds. Using a fork;remove spaghetti-like strands from squash; transfer strands to a serving platter. Set aside, and keep warm. Discard shells.

3. Cook ground turkey, onion, and garlic in a large nonstick skillet over med. heat until browned, stirring to crumble. Drain well, and pat dry with paper towels.

4. Wipe pan drippings from skillet with a paper towel. Return meat mixture to skillet. Add zucchini and next six ingredients. Cook over med. heat untiil thoroughly heated and zucchini is crisp tender, stirring occasionally.

5. Spoon meat mixture over spaghetti squash. Sprinkle with parmesan cheese. Serve warm.

Nutritional Information:

194 Calories (kcal); 8g Total Fat; (37% calories from fat); 16g Protein; 15g Carbohydrate; 62mg Cholesterol; 253mg Sodium