Prepared the original way, this dish has the potential to be astoundingly high in calories and fat. This diabetic-friendly version is healthier but tastes just as terrific. Serve it with a side salad tossed with reduced-calorie Italian dressing.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Cook the spaghetti according to package directions, except omit the cooking oil and only lightly salt the water. Drain well.

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  • Meanwhile, in a covered large saucepan, cook the mushrooms and sweet pepper in a small amount of boiling water for 3 to 6 minutes or until the vegetables are tender. Drain well; return to saucepan.

  • In a screw-top jar, combine the 1/2 cup cold water and the flour; cover and shake until well mixed. Stir flour mixture into the vegetable mixture in saucepan. Stir in evaporated milk, bouillon granules, salt, black pepper, and nutmeg. Cook and stir until thickened and bubbly. Stir in the cooked spaghetti, turkey, Parmesan cheese, and parsley.

  • Lightly coat a 2-quart square baking dish with nonstick cooking spray. Spoon spaghetti mixture into dish. Bake, covered, for 10 to 15 minutes or until heated through.

Nutrition Facts

202.5 calories; protein 16.8g 34% DV; carbohydrates 31.9g 10% DV; exchange other carbs 2; dietary fiber 1.6g 6% DV; sugars 7.9g; fat 1.7g 3% DV; saturated fat 0.8g 4% DV; cholesterol 24.3mg 8% DV; vitamin a iu 934.7IU 19% DV; vitamin c 37.9mg 63% DV; folate 34.3mcg 9% DV; calcium 222mg 22% DV; iron 1.6mg 9% DV; magnesium 57.7mg 21% DV; potassium 380.3mg 11% DV; sodium 252.6mg 10% DV.