Turkey Breast with Spaghetti Squash

Name: Turkey Breast with Spaghetti Squash
Yield: 2
Ingredients: 1 spaghetti squash; 1 tbs butter; 2 cloves garlic, crushed; 2 tbs fresh basil, chopped; 1 tbs fresh parsley, chopped; 1/4 cup frozen peas, thawed; 1/4 cup diced tomato; 1/2 lb turkey breast cut into 1/2 inch cubes; kosher salt and black pepper to taste; 2-3 tbs Parmesan cheese, grated

Ingredients

1 spaghetti squash
1 tbs butter
2 cloves garlic, crushed
2 tbs fresh basil, chopped
1 tbs fresh parsley, chopped
1/4 cup frozen peas, thawed
1/4 cup diced tomato
1/2 lb turkey breast cut into 1/2 inch cubes
kosher salt and black pepper to taste
2-3 tbs Parmesan cheese, grated

Cut the squash in half lengthwise, then cut each half into equal pieces.
Place the squash into a steamer basket over boiling water and cook for about 15 minutes or until tender.
Using a fork, remove the squash strands from the shell (4-5 cups) and set aside.
Melt butter in a medium non-stick skillet over medium heat.
Add the garlic, basil,, parsley and squash, then toss lightly to coat.
Add the peas, tomatoes, turkey, then season with salt and pepper.
Lightly toss, then sprinkle with Parmesan cheese over the top.