Healthy Dinner Recipe: Zucchini Spaghetti with Ground Turkey and Vegetables
By: Sheri Wetherell
Published: January 13, 2015

In an effort to eat lean and clean many are increasing the amount of vegetables they eat each day. We're ditching traditional high-carb pasta for healthier, low-cal and low-carb vegetables. Our favorite is zucchini pasta, which we make with a handy julienne vegetable slicer (or, try this fun spiral slicer. See a picture below). This healthy and easy one skillet dinner is ready in minutes and is super satisfying. We use lean ground turkey which we sauté with garlic and onions, then we toss in fresh tomatoes, delicata squash, colorful peppers and our zucchini "noodles." Kids and adults alike will love this colorful and healthy dinner!
Zucchini Spaghetti with Ground Turkey and Vegetables
Serves 4

Olive oil
	1 small onion, sliced
	2 cloves garlic, thinly sliced or finely chopped
	1 pound lean ground turkey
	1 sprig fresh thyme
	6-8 baby orange and red peppers, sliced and seeds removed
	2 small delicata squash, thinly sliced and seeds removed
	3 medium zucchini, cut into spaghetti strips (see note below)
	1 cup cherry tomatoes, cut in half
	Kosher or sea salt and freshly ground black pepper to taste
	Heat about 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add sliced onions and garlic and sauté until softened but not browned. Add ground turkey and thyme and continue to cook until turkey is nicely browned, about 8 minutes. Season with salt and pepper. Transfer to a large bowl or plate and set aside.
	Add peppers to skillet and sauté, stirring frequently. Meanwhile, place sliced delicata squash in a microwaveable bowl and add 1/2 cup water. Cover with plastic wrap and cook in the microwave for 2 minutes, or until slightly soft. Drain and transfer squash to the skillet along with the peppers. Continue to cook until the vegetables have softened and begin to brown, about 5 minutes. Remove from skillet and add to turkey mixture.
	If necessary, add a bit more olive oil to the skillet and add zucchini and tomatoes and quick for 1-2 minutes, or until the tomatoes have softened. Add the remaining ingredients back to the skillet, stir until combined and cover. Cook 1-2 minutes more then serve.
	Season to taste with salt and pepper if necessary.
Optional additions: Canned tomatoes are also great in this dish. Want a thicker sauce? Add a bit of tomato paste. A bit of freshly grated parmesan cheese is nice, too.

How cool is this tool? We love creating fun veggie pasta with this spiral slicer. Kids will get a kick out of it and it will transfer those formerly carb-loaded pasta dishes into brightly colored, healthy dishes! Get it on Amazon for under $20.