Pasta Turkey Squash Stir Fry Recipes

ITALIAN TURKEY AND SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees. Halve squash lengthwise; scoop out seeds. Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.
• Meanwhile, cook turkey with season salt and pepper, stirring occasionally, in a nonstick skillet over medium-high heat until browned, about 5 minutes. Drain, remove from skillet and set aside.
• In same skillet, heat oil over medium-high heat. Add onion and garlic and stir-fry until tender, about 5 minutes. Stir in diced tomatoes and Italian seasoning; bring to a boil. Reduce heat; add cooked turkey and simmer, stirring often, until desired consistency, about 5 minutes.
• Place ricotta cheese and egg in a food processor or blender and puree until smooth.
• Coat a 9-inch glass pie plate with cooking spray. Remove squash from oven and increase oven temperature to 375 degrees.
• Using a fork, carefully rake stringy squash pulp from shell, separating it into strands that look like spaghetti. Arrange spaghetti squash strands in bottom and up sides of pie plate to form a crust.
• Add ricotta cheese mixture and gently spread over squash.
• Pour tomato-turkey sauce over cheese mixture and sprinkle with mozzarella.
• Bake for 20 minutes.
• Remove from oven and let stand 5 minutes before dividing into six servings.

TURKEY OR CHICKEN, SUMMER SQUASH AND TOMATO STIR-FRY

Steps:

• Combine 2 tablespoons olive oil, lemon juice, thyme, 1/4 teaspoon salt, pepper, and red pepper in a large bowl. Add the chicken or turkey and toss. Marinate 15 minutes.
• Drain the meat and pat very dry. Heat a wok or large skillet over high heat. Add the remaining 2 tablespoons oil to the pan. Add the chicken and stir-fry until opaque and firm, about 4 minutes. Use a slotted spoon to transfer to a large bowl. Add the onion and pepper to the pan and stir-fry, until softened, 1 to 2 minutes. Add to the chicken. Add the squash to the pan, and stir-fry until tender-crisp, about 2 minutes. Add to the chicken. Add the tomatoes and garlic to the pan and stir-fry until glazed and slightly charred, about 2 minutes longer. Return the chicken and vegetables to the pan. Season with salt and pepper. Heat until warmed through, about 2 minutes. Add the basil and toss to combine. Serve with rice.

SPAGHETTI SQUASH & TURKEY SAUSAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees. Mist a 9x13 baking pan with Pam. Cut squash in half lengthwise, scoop out seeds and place cut side down in baking pan. Bake 45 minutes until tender.
• Remove squash from oven and let cool slightly. Remove squash from pan, and using a fork, scrape out flesh back into pan. Spread out slightly.
• Mist a large skillet with Pam. Crumble sausage into skillet and cook over med-high heat until no longer pink, breaking into small pieces with spoon. Remove from heat.
• Sprinkle 1 tbsp parmesan cheese and 1 tsp Mrs. Dash over squash. Top with tomato spinach and crumbled sausage; sprinkle with remaining 1 tbsp parmesan and remaining 1 teaspoons seasoning. Lightly coat the mixture's surface with Pam.
• Bake 20-25 minutes more, or until casserole heats through and cheese melts.

ONE-DISH SPICY GROUND TURKEY AND SQUASH

Steps:

• Brown ground turkey in a large skillet or wok, adding cumin, chili powder, black pepper (to taste), and diced chipotles while cooking. Add chopped squash and saute on medium heat for approximately 5 minutes, until squash is slightly tender. Add mushrooms and diced tomatoes/chilies, stir, and continue to cook for 2-3 minutes. Add crushed tomatoes, stir, and simmer until flavors are blended and squash is tender. Serve over 1 Celsius rice, preferably brown, or pasta.