QUICK TURKEY SPAGHETTI RECIPE: HOW TO MAKE IT
"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
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
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
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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Reviews 3.9
Total Time 01 hours 45 minutes
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Calories 284 calories per serving
- In a small skillet, saute the vegetables in butter until tender. In a large bowl, combine the broth, soup, salt and pepper., In a 2-1/2-qt. baking dish coated with cooking spray, layer the turkey, spaghetti and vegetable mixture. Pour broth mixture over the top., Cover and bake at 350° for 70-80 minutes or until spaghetti is tender, stirring once. Uncover; sprinkle with cheese and paprika. Bake 5-10 minutes longer or until cheese is melted.
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