TURKEY SPAGHETTI RECIPES

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QUICK TURKEY SPAGHETTI RECIPE: HOW TO MAKE IT



Quick Turkey Spaghetti Recipe: How to Make It image

"My family never tires of this versatile entree. We can have it once a week, and it’s different each time! I sometimes omit the turkey for a meatless meal, change up the veggies or use my own tomato sauce.” Mary Lou Moeller - Wooster, Ohio

Provided by Taste of Home

Categories     Dinner

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings.

Number Of Ingredients 9

1 pound lean ground turkey
1 small green pepper, chopped
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
1 can (15 ounces) tomato sauce
6 ounces uncooked multigrain spaghetti, broken into 2-inch pieces
3/4 cup water
1/4 teaspoon garlic salt
Grated Parmesan cheese, optional

Steps:

  • In a large nonstick skillet coated with cooking spray, cook the turkey, pepper, mushrooms and onion over medium heat until meat is no longer pink and vegetables are crisp-tender., Stir in the tomato sauce, spaghetti, water and garlic salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until spaghetti and vegetables are tender. Garnish with cheese if desired.

Nutrition Facts : Calories 357 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 90mg cholesterol, SodiumContent 728mg sodium, CarbohydrateContent 36g carbohydrate (3g sugars, FiberContent 4g fiber), ProteinContent 30g protein. Diabetic Exchanges 3 lean meat

TURKEY TACO SPAGHETTI SQUASH RECIPE - SKINNYTASTE



Turkey Taco Spaghetti Squash Recipe - Skinnytaste image

These are my favorite new way to eat spaghetti squash! Filled with the most flavorful turkey taco meat, cheese and topped with pico de gallo.

Provided by Gina

Categories     Dinner

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 6

Number Of Ingredients 20

3 small spaghetti squash (24 oz each)
olive oil spray
1 lb 93% ground turkey
1 tsp garlic powder
1 tsp cumin
1 tsp kosher salt
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp oregano
1/2 small onion (minced)
2 tbsp bell pepper (minced)
1/2 cup water
4 oz canned tomato sauce (1/2 can)
3/4 cup part-skim shredded Mexican cheese blend (omit for W30)
1 cup chopped tomato
1/4 cup chopped scallion
1/4 cup chopped fresh cilantro
1/2 jalapeno (minced)
2 tablespoons fresh lime juice
1/4 teaspoon kosher salt

Steps:

  • Preheat oven to 400F degrees. Line a baking sheet with parchment paper (or two if they don’t fit). Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Spray the inside of the squash with olive oil and sprinkle lightly with salt and pepper. Place the squash facedown on the baking sheet and bake for 50 minutes or until the flesh easily pierces with a fork.
  • Meanwhile, brown turkey in a large skillet breaking it into smaller pieces as it cooks. When no longer pink add dry seasoning and mix well. Add the onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.
  • Combine the ingredients for the quick pico de gallo in a medium bowl. Set aside in the refrigerator until ready to eat.
  • Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear. Spoon scant 1/2 cup meat inside each squash bowl. Top each with 2 tbsp cheese and transfer them to the oven and bake another 5 minutes, until the cheese is melted. Remove from the oven, top with pico de gallo and serve immediately!

Nutrition Facts : ServingSize 1 boat, Calories 218.5 kcal, CarbohydrateContent 16 g, ProteinContent 20 g, FatContent 10 g, CholesterolContent 63.5 mg, SodiumContent 522 mg, FiberContent 3.5 g, SugarContent 5 g

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