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Spaghetti Squash with Turkey and Macaroni Recipe

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This recipe for Spaghetti Squash with Turkey and Macaroni, by , is from Cooking With Care, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Virginia Damian
Added: Monday, August 27, 2007


1 (2lb.) spaghetti squash
4 oz. (or more) elbow macaroni
1 c. chopped onion
1 tsp. minced garlic
1 (6 oz.) lean ground turkey, chicken or beef
1 (28 oz.) can tomatoes with juice
1 1/2 tsp. basil
1 tsp. chili powder
1 tsp. dried oregano
2 bay leaves
2 oz. feta cheese, crumbled (can omit if you don't like it!)
1/4 c. grated Parmesan cheese
1/2 c. shredded mozarella cheese

Microwave squash on high for 15 minutes; let cool. Cut in 1/2 lengthwise, discard seeds. Scoop out flesh, leaving shells intact, set aside.
In a pot of boiling water, cook macaroni for 10 minutes or until tender but firm and drain. Rinse under cold water, drain and set aside.
Cook onions and garlic for 4 minutes or until softened. Add turkey, cook, stirring to break meat up for 3 minutes or until no longer pink. Add tomatoes, basil, chili powder, oregano and bay leaves and bring to a boil. Reduce heat to medium-low and cook 10 minutes uncovered, until thickened.
Combine in a large bowl the squash, macaroni turkey sauce, feta cheese and 1/2 of the parmesan cheese. Spoon into shells and sprinkle with mozzarella and remaining parmesan cheese. Place excessing filling in a casserole dish. Place shells on a baking sheet and bake with casserole in preheated 375 F. oven for 25 minutes. Cover them with aluminum foil during cooking so they don't burn.




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