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