Butternut Squash Noodles with Turkey, Apples & Thyme
1¼ tsp, divided
uncooked butternut squash
4 oz, spiralized into noodles (about 1 1/2 cups)
½ medium, Gala or Granny Smith, cut into chunks
1 large, sliced
cooked skinless light turkey meat
½ cup(s), diced
canned chicken broth
¼ cup(s), fat-free
1½ tsp, chopped
1 pinch, freshly ground
½ tsp, grated
1½ Tbsp, toasted
- Coat a medium nonstick skillet with cooking spray; add ½ tsp butter and melt over medium heat.
- Add “noodles”, apple, and shallot; cover and cook over medium-high heat, stirring occasionally, until noodles begin to soften, about 3 minutes.
- Stir in turkey, broth, thyme, salt, and pepper; cook, uncovered, stirring occasionally, until noodles are tender, about 3 minutes.
- Stir in remaining ¾ tsp butter and lemon zest; moisten with additional broth, if desired. Sprinkle with walnuts; serve.
- Makes 1 serving.