I am on the road for a few weeks - mostly in the Eastern part of the Country and the drastic change in weather temperature is putting a major damper on my mood. When I left Texas earlier this week, temps were in the 80s and today's high in this Eastern state is 50 degree - seriously ? ! ?
Anyways, the weather got me thinking this soup I made just before I left and wishing I could have a bowl of it right now. As with most great recipes it was quite accidental. I was intending to make a turkey and rice soup, but you know how it goes, got the turkey, did not have the rice (price I pay for skipping out on a grocery run). Anyhou, I had some leftover squash spaghetti, then a lightbulb moment that led to this recipe.
It is super easy to make and if you are not familiar with how to prep squash spaghetti - don't panic - I got you covered. I also link you to the kitchn's step by step guide to prepping squash spaghetti.
Squash Spaghetti and Turkey Soup
- 2 cup squash spaghetti
- 10 oz ground turkey
- 1 tbs olive oil
- 1 tbs butter
- 1 tsp salt
- 1 tsp dried oregano
- 1/2 tsp italian dressing
- 1 tsp minced garlic
- 1/2 cup diced red onions
- 3 cups vegetable broth
- 10 grape tomato, halved
- 1/2 cup diced green bell pepper
- 1 jalepeno, finely diced
Prep your squash spaghetti using this recipe. Basically, slice the squash lengthwise, scoop out the seeds. Lay it face down in a baking dish and fill the dish up with 1 to 2 cups of water (you want to make sure bottom of the pan is covered with water). Tranfer baking dish to oven and cook for 35 to 40 minutes at 350 F. Once cooked, flip it over and use a fork to get the spaghetti strings. Click here for a step by step guide.
Heat oil and butter in a medium sauce pan, over medium-high heat. Add garlic and onion and saute, stirring constantly, till onion soften slightly, about 5 minutes.
Add ground turkey and stir until the meat is cooked, 5 to 7 minutes. Add the salt, oregano and italian seasoning and stir for 2 minutes. Add vegetable broth and salt and bring to a boil. Add tomato, jalepeno and green bell pepper. Reduce heat to medium-low. Cover and simmer for 12 to 15 minutes.
Serve squash spaghetti into bowls and pour a laddle of soup over top of squash spaghetti.
Serves 2 / 30 minutes