Lemon Turkey Stir Fry on Spaghetti Squash

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Lemon Turkey Stir Fry on Spaghetti Squash
Serves 2

½ pound turkey cutlets, cut into ½ inch strips
1 teaspoon low sodium soy sauce
1 teaspoon white wine vinegar
¾ teaspoons cornstarch
1/3 teaspoon lemon pepper
2/3 tablespoon olive oil
1 medium green onion, sliced using green too
½ small fresh lemon, cut into 4 thin slices and slivered
½ small clove garlic, pressed
5 ounces bagged fresh spinach, washed, drained and chopped
½ spaghetti squash, cooked

In a large zip-lock plastic bag, combine Turkey, soy sauce, vinegar, cornstarch and lemon pepper. Shake bag to coat turkey thoroughly. Refrigerate at least 30 minutes to allow flavors to blend, or overnight. In skillet, over medium heat, sauté turkey and marinade in oil for 2 to 3 minutes, or until turkey is no longer pink. Add onions, lemon slivers and garlic; continue to cook until onions are translucent. Add spinach and cook until just wilted. Serve over baked spaghetti squash.

Nutrition per serving: 239 calories; 13 g fat; 27 g protein; 5 g carbohydrate; 2 g dietary fiber; 74 mg cholesterol; 168 mg sodium

Exchanges: 3 ½ lean meat; ½ vegetable; 1 fat

Serving suggestions: a green salad