Preheat oven to 400°F. Line sheet pan with foil, extending foil 3 inches past pan on both long sides. Place wire rack on pan.

Combine salsa, black beans, corn, turkey, and broth in large saucepan. Bring to boil on medium-high heat. Reduce heat. Simmer, uncovered, 5 minutes.

Preheat oven to 350°F. Spray 11×7-inch baking dish with cooking spray. Set aside.

Place squash in medium saucepan and cover with water. Bring to boil. Cook 3 to 4 minutes or until just tender. Drain squash; set aside.

Place potatoes in large stockpot and cover with water. Bring to boil on medium-high heat. Reduce heat to medium-low and simmer, uncovered, 10 to 12 minutes or until tender when pierced with a fork.

Preheat oven to 350°F. Combine turkey and pasta sauce in medium bowl. Spoon into four oven-safe bowls, small soufflé dishes or ramekins.