Topping:

chopped tomato
shredded reduced fat Cheddar cheese
thinly sliced scallions
8 oz. whole wheat spaghetti
8 oz. ground turkey or ground beef
2-1/2 tsp. chili powder
1 (26 oz.) jar chunky garden-style pasta sauce
1 (16 oz.) can red kidney beans, rinsed

Bring a large covered pot of lightly salted water to a boil. Add spaghetti and cook as package directs. Drain well. Meanwhile, heat a large nonstick skillet over medium heat. Crumble in turkey; add chili powder and cook, stirring, about 4 minutes, until turkey is no longer pink. Stir in pasta sauce and beans; bring to a boil. Reduce heat and simmer 5 minutes to blend flavors. Spoon sauce over pasta; sprinkle servings with toppings.