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
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