Italian Turkey Stew

I made this for dinner a few days ago. Rich, hearty turkey stew with Italian herbs, served over spaghetti squash. Yum!

Italian Turkey Stew

1 lb ground lean turkey

1 can diced or stewed tomatoes, undrained

2 cups diced zucchini

1-2 cloves garlic, diced or pressed

1 small can tomato sauce or some leftover marinara

Italian seasoning or fresh herbs such as parsley and oregano, to taste

Combine all ingredients in a pot. Simmer over medium low until cooked through. I put it on low and just slow cooked it about 2 hours until dinner time, but it should work just as good to cook it higher until done through.

Spaghetti squash is easy to prepare to serve this over. I used a small one. Just wash it, place on a plate and microwave about 10 minutes. It will pop while being cooked. The shell is really hard, better to let it pop than try to stab a vent hole in it. Once it's cooked, cool enough to handle. Cut or pull it apart, scrape out the seed section in the middle and use forks to shred up the rest like spaghetti.

You could also serve it over pasta, rice, bread, in cooked tiny pumpkins or bread bowls, or just straight as a soup by adding a bit more water.