One Dish Spicy Ground Turkey And Squash Food

ROASTED SPAGHETTI SQUASH WITH GROUND TURKEY AND VEGETABLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Coat inside of each spaghetti squash half with olive oil and season with salt and pepper. Place spaghetti squash, skin-side up, on the prepared baking sheet.
• Roast spaghetti squash in the preheated oven until skin can easily be pierced with a fork, 30 to 45 minutes.
• Meanwhile, cook ground turkey in a skillet over medium heat until browned. Combine tomatoes, asparagus, onion, basil, garlic, oregano, salt, and pepper in a bowl and mix well. Add to browned ground turkey in the skillet. Cook, stirring occasionally, about 5 minutes. Pour in chicken broth and cook until asparagus is slightly tender, about 5 more minutes.
• Remove cooked spaghetti squash from oven and let cool until easily handled. Scrape squash into spaghetti strands using a fork and place into a bowl. Try to maintain the integrity of the squash skin and you can using as a serving vessel.
• Place 1/2 the spaghetti squash into a serving dish or the squash skin and top with turkey-vegetable mixture.

SPICED TURKEY CHILI WITH SPAGHETTI SQUASH

Steps:

• Preheat oven to 375°F. Season squash with 1 tsp. salt. Arrange face down on a parchment-lined rimmed baking sheet. Bake squash until interior is tender when flipped and prodded with a fork, 20-40 minutes depending on size.
• Meanwhile, heat oil in a large, deep-sided skillet over high. Add turkey and cook, breaking up with a wooden spoon and stirring occasionally, until well browned, about 8 minutes. Reduce heat to medium. Add allspice, cinnamon, cayenne, three-quarters of the onion, and 1/2 tsp. salt and cook, stirring occasionally, until tender, 8 minutes. Increase heat to high. Stir in vinegar, scraping up browned bits from bottom of pan. Add broth, beans, tomato sauce, and cocoa powder and stir to combine. Bring to a boil and continue to cook, stirring occasionally, until thickened slightly, about 15 minutes. Season with salt, if needed.
• Scrape spaghetti squash out into strands with a fork. Divide among bowls, then spoon chili over. Top with parsley, olives, and remaining chopped onion.

TURKEY SQUASH CASSEROLE

Steps:

• In a large skillet, cook turkey in oil over medium heat until no longer pink. Add the squash and onion. Cook until vegetables are crisp-tender; drain. , In a small bowl, combine eggs, milk, cheese, butter, salt and pepper. Stir into the turkey mixture. Transfer to a greased 8-in. square baking dish. Sprinkle with the cracker crumbs. , Bake, uncovered, at 375° for 35-40 minutes or until heated through.

SWEET AND SPICY GROUND TURKEY STIR-FRY

Steps:

• Brown ground turkey in a little oil over medium-high heat. Drain any excess grease leaving just enough to accomplish the stir-frying process.
• Add garlic, onion, coriander, and a tbs of the soy sauce. Stir well.
• Begin adding the vegetables starting with long-cooking veggies like carrots and broccoli (especially if broccoli is still frozen), and working towards the quick-cooking greens but not adding those just yet.
• Just before adding the greens -- right after adding the beans or snap peas -- add the remaining soy sauce, the sugar, the sherry, and the red pepper flakes. Stir well so that sugar dissolves and pepper flakes are well distributed.
• Add the greens and complete the cooking.
• Make the optional sauce if desired by whisking the cornstarch into the chicken stock. Pour into pan just before the greens are done and cook, stirring constantly, until the sauce has simmered for about one minute.
• Serve over rice, ramen noodle, or other preferred, Asian starch.

GROUND TURKEY AND SUMMER SQUASH SKILLET

Steps:

• Cut squash about 1/4 inch thick.
• In a large sauce pan, combine tomatoes, tomato sauce, onions, water and seasonings. Add squash on top, then rice. Crumble ground beef on top.
• Bring to a boil, then cover, lower heat and simmer 50 minutes. Stir occasionally. Add more water if needed.
• Let sit 15 minutes before serving.