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Turkey Spaghetti Squash Tumble

Turkey Spaghetti Squash Tumble

Author: Mommy Hates Cooking

Meal Type: Dinner

Cuisine: American

Difficulty: EASY

Prep. Time:

Cook Time:

Total Time:

Servings: 4 serving

Calories: 190 kcal per serving

Ingredients

  • 1 - Spaghetti squash
  • 1 tablespoon - Olive oil
  • 1 clove - lrg. Garlic
  • 2 tablespoon - Fresh basil
  • 1 tablespoon - Fresh parsley
  • ¼ cup - Peas
  • ¼ cup - Tomato
  • 5 ounce - Ovengold® Roasted Breast of Turkey
  • Boar’s Head Parmigiano-Reggiano

Instructions

  1. 1. Cut the squash in half lengthwise. Cut each half into equal pieces.
  2. 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. 3. Using a fork, remove the squash strands from the shell; set aside.
  4. 4. Heat the oil in a medium non-stick skillet over medium heat.
  5. 5. Add the garlic, basil, parsley and squash; toss lightly to coat.
  6. 6. Add the peas, tomatoes and turkey. Lightly sprinkle with grated Parmesan cheese on top.
  7.  

Nutrition

Energy: 190 kcal | Total Fat: 8 g | Saturated: 2 g | Trans: 0 g | Unsaturated: 1 g | Cholesterol: 30 mg | Total Carbs: 20 g | Fiber: 4 g | Sugars: 8 g | Proteins: 13 g | Sodium: 201 mg | Polyunsaturated: 1 g | Monounsaturated: 3 g

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