Saturday night’s dinner was accomplished by Jim with no fits or screams.  It looked good and tasted great.  Jim could not find a spaghetti squash that wighted that much so he bought 2.  I actually thought that was better.  I ate one, which would be the equivalent of 1/4 in the original amount.  I was very filled.  This is a recipe from the WW site.  We exceeded the cheese as we had 4 to cover.

Ingredients:

3 1/2#, one large squash, halved lengthwise and seeded

5 sprays, cooking spray

1/2 C finely chopped  onion

8 oz. uncooked 99% fat-free ground turkey breast

1 C no-salt added canned tomato sauce

2 t unpacked brown sugar

1 t chili powder

3/4 t garlic powder

1/2 t kosher salt

2/3 C low fat cheddar cheese  (We used regular cheese)

2 T uncooked scallion, thinly sliced

Directions:

1. Preheat the oven to 425 degrees F.   Line a baking sheet with aluminum foil and coat the foil with cooking spray.  
2. Coat cut sides of squash with spray and arrange cut side down on  the foil.  roast until strands of squash separate when scraped with a fork, about 35 minutes.
3. Remove from oven and cool slightly.  Scrape all squash into strands, using a fork, leaving strands inside squash shells.
4. Meanwhile, heat a medium nonstick skillet over medium heat.  coat pan with cooking spray.
5. Add onion and cook 2 minutes.  Add turkey to pan and cook until turkey is cooked through, stirring to crumble,3-5 minutes.  
6. Add tomato sauce, brown sugar, chili powder, garlic powder, onion powder, and salt.  
7. Bring to a boil.  Reduce heat to low, and simmer until thickened, about 3 minutes.  
8. Preheat broiler to high.  Divide turkey mixture evenly between the squash bowl.  Top evenly with cheese.  Broil until cheese melts, about 2 minutes.
9. Sprinkle with scallions