Summer spaghetti supper

Yield: 6 Servings

Measure Ingredient
2 pounds Spaghetti squash
1 pounds Ground turkey
½ cup Onion; chopped
1 \N 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

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

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