Lemon Parmesan Spaghetti Squash with Ground Turkey
- 1 spaghetti squash baked and shredded
- 1 lb. ground turkey breast Italian seasoned preferred
- Juice of one lemon
- 1 tsp grated lemon zest
- 1 Cup Parmesan Reggiano cheese shredded
If not already prepared, cut spaghetti squash into 1-inch slices. Using a spoon, remove the seeds from the middle of each ring and place on a covered baking sheet. Brush with olive oil.
Bake at 375 F degrees for 45 minutes. Let cool 15 minutes. Use a fork to shred "noodles" from the skin.
In a pre-heated skillet, brown ground turkey breast over medium heat. Drain fat.
Add lemon juice, lemon zest, and Parmesan-Reggiano cheese. Add shredded spaghetti squash noodles. Gently toss over medium heat just until ingredients are combined and cheese has melted.
Calories: 242kcalCarbohydrates: 2gProtein: 42gFat: 6g