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Created by:
Kristy Still
Turkey Spaghetti Squash Tumble
Servings
4
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Ingredients
1x
2x
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1
sm. Spaghetti squash
1
tbsp
Olive oil
1
lrg. Garlic clove
crushed
2
tbsp
Fresh basil
chopped
1
tbsp
Fresh parsley
chopped
¼
cup
Peas
frozen , defrosted and drained
¼
cup
Tomato
diced
5
oz
Ovengold® Roasted Breast of Turkey
diced
Boar’s Head Parmigiano-Reggiano
to taste
Instructions
1. Cut the squash in half lengthwise. Cut each half into equal pieces.
2. Place squash into a steamer basket in a Dutch oven with water and cook on high to steam until tender (approximately 15 to 20 minutes).
3. Using a fork, remove the squash strands from the shell; set aside.
4. Heat the oil in a medium non-stick skillet over medium heat.
5. Add the garlic, basil, parsley and squash; toss lightly to coat.
6. Add the peas, tomatoes and turkey. Lightly sprinkle with grated Parmesan cheese on top.
Nutrition
Serving:
4
Servings
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