Spaghetti Squash with Turkey Sauce

1 spaghetti squash (2-3 lbs.)
1 lb. ground turkey
1 med size red or green bell pepper, seeded and diced
4 oz. mushrooms, thinly sliced
1 can 4 oz. diced green chiles
1 jar of your favorite Pelino's pasta sauce
1/2 tsp italian herb seasoning
salt and ground red pepper
3/4 cup grated Parmesan cheese

Cut squash in half lengthwise; scrape out and discard seeds. Place squash halves, cut sides up, in a 9" x 13" microwave-safe baking dish. Cover with plastic wrap and microwave on High for 15-20 minutes or until squash is tender when pierced, roatating each piece a half-turn after 5 minutes. Let stand covered for 5 minutes. Meanwhile, crumble turkey into a wide frying pan; cook over med high heat, stirring until pink color is gone. Add bell pepper and mushrooms; cook, stirring often, until mushrooms are lightly vrowned (about 10 min.) Stir in chiles, Pelino's sauce, and herb seasonings. Season to taste with salt and red pepper. Reduce heat and boil gently, uncovered for 8-10 minutes.

Loosen squash strands with a fork and scoop out onto a warm rimmed platter. Spoon sauce over squash. Serve with cheese to add to taste. Makes 6 servings.

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