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Turkey Spaghetti Squash Tumble

Store-bought turkey makes this one-dish meal a flash to prepare, and spaghetti squash is a wonderful substitute for pasta for anyone with gluten sensitivities or other dietary restrictions. Frozen peas and canned tomatoes make this dish a good option during winter.

Serves 2
Ready in 40 mins
Prep time 20 mins
Cooking time 20 mins
282 calories per serving


> 1 small spaghetti squash
> 1 tbsp butter
> 1 tsp crushed fresh garlic
> 2 tbsp chopped fresh basil
> 1 tbsp chopped fresh parsley
> 1/4 cup frozen peas, defrosted and drained
> 1/4 cup diced tomato
> 1 slice (about 5 oz.) Boar's Head Ovengold  Turkey , sliced 1/2" thick, cubed
> Ground black pepper, to taste
> 2 tbsp Boar's Head Parmigiano-Reggiano cheese


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, approximately 15 to 20 minutes until tender. Using a fork, remove the squash strands from the shell (should yield about 4 cups); set aside.
Melt the butter in a medium non-stick skillet over medium heat. Add the garlic, basil, parsley and squash; toss lightly to coat. Add the peas, tomatoes, Boar's Head Ovengold® Turkey, and pepper to taste. Lightly toss and sprinkle with grated Parmigiano-Reggiano cheese on top.

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