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