. preheat the oven to 350. coat a 3 quart baking dish with nonstick spray. set aside. bring a large covered pot of water to a boil over high heat. add the spaghetti and cook according to the package directions. drain and set aside.

melt the butter or margarine in a large skillet over Med. heat. add the mushrooms and bell pepper.cook, stirring frequently, for minutes, or until they can easily be pierced with a fork. add the flour and black pepper. cook, stirring constantly, for 3 minutes. in a small bowl wisk the milk powder into the broth until dissolved. add to the skillet.reduce the heat to low. cook, stirring frequently, for about 15 minutes, or until thickened.

add the turkey. sherry or sherry vinegar, and pimientos. stir to mix well. remove from the heat and cool slightly.

place spaghetti in the bottom of the prepared baking dish. spoon the turkey mixture over the spaghetti and sprinkle with the parmesan. bake for 25 minutes, or until the sauce bubbles and the top is lightly brown.

per serving 375 calories. 8 grams fat. 63 mg cholesterol. 484 mg. sodium. 40 g. carbohydrates. 34 g. protein.