Nutritional InformationServing Size: 612g
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- 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.