Spaghetti squash makes it possible to eat "pasta" without the pasta! Scraped from the inside of the squash, mildly flavored vegetable strands look like thin, cooked spaghetti. Paired with vegetables and turkey, this is a meal in itself.
Serving Size: 612g
Cut the squash in half lengthwise. Cut each half into equal pieces.
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).
Using a fork, remove the squash strands from the shell; set aside.
Heat the oil in a medium non-stick skillet over medium heat.
Add the garlic, basil, parsley and squash; toss lightly to coat.
Add the peas, tomatoes and turkey. Lightly sprinkle with grated Parmesan cheese on top.