Turkey Tetrazzini
What to do with the left over Turkey🦃🦃
Turkey Tetrazzini
8 servings with each
½ leaner
2 green
3 condiments
¼ healthy fat
Ingredients
5 cups spaghetti squash
1 tbsp butter
1/2 cup onion diced
9 oz. baby bella mushrooms
1 large red bell pepper
1 tsp Kosher salt
1/2 tsp pepper
1 tsp sage
1 tsp thyme
6 oz. low-fat cream cheese
1/2 cup almond milk unsweetened
20 oz. lean turkey breast oven roasted, no skin
1/4 cup grated Parmesan cheese
Instructions
Cut the squash in half, hollowing out the seeds with a spoon, and placing each half face-down on a baking sheet. Roast the spaghetti squash for 25 minutes in a 425-degree oven.
While the squash cooks, sauté the onion, bell pepper, and mushrooms in 1 tablespoon of butter with all of the seasonings until they become soft. Turn the heat to low and add the cream cheese. Break it apart and mix until it melts creamy and smooth. Add the almond milk to thin the mixture.
When the squash is done baking, use an oven mitt to hold each half and scrape out the “spaghetti” into a large mixing bowl with a fork. Add the cooked turkey and creamy vegetable mixture. Toss to combine and transfer everything to a baking dish.
Sprinkle with Parmesan cheese and bake for 30 minutes at 350 degrees until the top becomes golden brown.