Butternut Squash Noodles with Turkey, Apples & Thyme
- Total Time
Either spiralize your own squash noodles or look for them already prepped in the produce section of your supermarket.
cooking spray3 spray(s)
regular butter1 ¼ tsp, divided
uncooked butternut squash4 oz, spiralized into noodles (about 1 1/2 cups)
fresh apple(s)½ medium, Gala or Granny Smith, cut into chunks
uncooked shallot(s)1 large, sliced
cooked skinless light turkey meat½ cup(s), diced
canned chicken broth¼ cup(s), fat-free
fresh thyme1 ½ tsp, chopped
table salt1 pinch
black pepper1 pinch, freshly ground
lemon zest½ tsp, grated
chopped walnuts1 ½ 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.