Summer spaghetti supper
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Spaghetti squash |
| 1 | pounds | Ground turkey |
| ½ | cup | Onion; chopped |
| 1 | Clove garlic; minced | |
| 1½ | cup | Zucchini; sliced |
| 1¼ | cup | Tomato; peel, seed, chop |
| 1 | tablespoon | Fresh basil; chopped |
| 1 | tablespoon | Fresh parsley; chopped |
| ½ | teaspoon | Oregano; dried, whole |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Parmesan cheese; freshly grated |
Directions
Wash squash; pierce with a fork several times. Place squash in a large baking dish. Bake at 350° for 1 hour or until squash yields to pressure.
Let cool to touch. Cut squash in half lengthwise; remove and discard seeds.
Using a fork;remove spaghetti-like strands from squash; transfer strands to a serving platter. Set aside, and keep warm. Discard shells.
Cook ground turkey, onion, and garlic in a large nonstick skillet over med.
heat until browned, stirring to crumble. Drain well, and pat dry with paper towels. Wipe pan drippings from skillet with a paper towel. Return meat mixture to skillet. Add zucchini and next six ingredients. Cook over med.
heat untiil thoroughly heated and zucchini is crisp tender, stirring occasionally. Spoon meat mixture over spaghetti squash. Sprinkle with parmesan cheese. Serve warm.
Posted to recipelu-digest Volume 01 Number 495 by James and Susan Kirkland <kirkland@...> on Jan 11, 1998