Recipe Archive #533

Thursday October 20, 2011

Turkey Spaghetti Squash

• 1 small spaghetti squash
• 1 tablespoon butter
• 1 large clove garlic, crushed
• 2 tablespoons fresh basil, chopped
• 1 tablespoons fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• 1/4 cup frozen or fresh peas
• 1/4 cup fresh tomatoes, diced
• 1 lb of turkey breast, diced
• Salt and pepper
• Parmesan cheese

 

Cut the squash in half lengthwise. Cut each half into 6 equal pieces. Place squash into a steamer basket in a Dutch oven with water and cook on high to steam, approximately 15 to 20 minutes until tender. Using a fork, remove the squash strands from the shell; set aside. Melt the butter in a medium non-stick skillet over medium heat. Add the garlic, basil, parsley, and squash; toss lightly to coat. Add the peas, tomatoes, turkey, and salt and pepper to taste. Lightly toss and sprinkle parmesan cheese over the top.

 

Serves 2