Turkey Breast with Spaghetti Squash


  • 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.

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