Summer Spaghetti Supper Recipe

Ingredients:

2 lb spaghetti squash
1 lb ground turkey
1/2 cup onion, chopped
1 clove garlic, minced
1 1/2 cup zucchini, sliced
1 1/4 cup tomato, peeled,seeded,choppe
1 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
1/2 tsp oregano, dried, whole
1/4 tsp salt
1/4 tsp pepper
1/4 cup parmesan cheese, freshly grated

Instructions:

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.

Converted by MM_Buster v2.0n.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 197 Calories; 8g Fat (37.0%
calories from fat); 17g Protein; 15g Carbohydrate; 1g Dietary Fiber; 62mg
Cholesterol; 258mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 3
Vegetable; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 6