Turkey and Spaghetti Squash Italiana

Culinary Setting
Turkey Thighs


1 tbsp vegetable oil

1 tbsp red wine vinegar

1 Large clove garlic, minced

1 tsp Italian seasoning

1/2 tsp salt, DIVIDED

1/4 tsp pepper

1-1/4 lbs TURKEY THIGHS, skinned, boned & cut into 1/2-inch strips

1 c green pepper, coarsely chopped

2/3 c green onions, cut into 1/4-inch slices

4 c grape or cherry tomatoes

4 c spaghetti squash, cooked *



In medium-size bowl combine oil, vinegar, garlic, Italian seasoning, 1/4 teaspoon salt and pepper. Add turkey strips to marinade; cover and refrigerate for several hours or overnight to allow flavors to blend.

In large skillet, over medium-high heat, saute turkey mixture with marinade 6 minutes or until lightly browned. Stir in green pepper and onions. Reduce heat to medium-low, cover skillet, and cook 1 minute. Add tomatoes, cover and cook an additional minute.

To serve, spoon turkey mixture onto cooked spaghetti squash.

NOTE: TO COOK SPAGHETTI SQUASH: Cut squash in half lengthwise. With a spoon, scrape out seeds and discard. Cover squash with plastic wrap. Turn back one corner of plastic to allow for a steam vent. Microwave on HIGH (100% power) 5 to 6 minutes per pound, or until squash gives when squeezed. Allow squash to cool enough to handle. Uncover and, with fork, scrape squash strands from shell. Sprinkle squash with remaining 1/4 teaspoon salt.


Nutrition Facts

275 Total Calories

10 g Total Fat

32 % Daily Total Fat

106 g Cholesterol

419 mg Sodium

16 g Total Carbohydrates

31 g Protein