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Lemon Parmesan Spaghetti Squash with Ground Turkey

Lemon Parmesan Spaghetti Squash with Ground Turkey

Laurie Cromie
Servings 4 servings
Calories 242 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

More ways for baking squash can be found here: https://www.barivangelist.com/three-ways-to-cook-spaghetti-squash-including-the-easy-no-sweat-method/
If you cannot find Italian-seasoned turkey breast in the grocery store, season turkey with salt and pepper. and a dash of Italian Seasoning as it is browning.

Nutrition

Calories: 242kcalCarbohydrates: 2gProtein: 42gFat: 6g
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