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.

Source: Diabetic Living Magazine


Recipe Summary

40 mins
30 mins


Ingredient Checklist


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.

  • 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

1 cup
203 calories; protein 16.8g; carbohydrates 31.9g; dietary fiber 1.6g; sugars 7.9g; fat 1.7g; saturated fat 0.8g; cholesterol 24.3mg; vitamin a iu 934.7IU; vitamin c 37.9mg; folate 34.3mcg; calcium 222mg; iron 1.6mg; magnesium 57.7mg; potassium 380.3mg; sodium 252.6mg.

1 1/2 starch, 1 lean protein, 1/2 milk, 1/2 vegetable