Turkey Tetrazzini with Spaghetti Squash noodles

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chicken-tetrazinni

My first encounter with a spaghetti squash was only a couple weeks ago when my friend Rene had one baking in the oven and was planning to top it with spaghetti sauce for lunch. This mild flavored squash, when cooked, turns into spaghetti shaped strands without being fibrous.  It made for a great, healthy replacement for pasta in this turkey tetrazzini dish…

1 lb. roasted turkey, removed from bone or chicken
1 spaghetti squash
2 tbsp. olive oil, divided
salt and pepper to taste
2 celery stalks, chopped
1 clove garlic
1/2 red onion, chopped
1 box baby porta bella mushrooms
1 tbsp. salted butter
2 tbsp. Gluten Free corn starch
2 cups  chicken broth (MSG and Gluten Free)
1 cup almond milk, unsweetened
1/2 cup parmesano regiano

First you have to cook the spaghetti squash.  You can do this one of two ways.  For a richer flavor go with baking.  Cut the squash in have length wise, scoop out seeds and fibrous strands, drizzle 1 tbsp. olive oil, salt and pepper and bake cut side up at 425 for about 15-20 minutes or until forth tender.  Or if your in a hurry, still drizzle with oil, salt and pepper and then place in the microwave cut side up and cook on high for 10-15 minutes. Remove and let cool down a few minutes.
In the meantime heat 1 tbsp. olive oil in a large skillet and cook celery, onion and garlic on medium high until edges begin to brown.  Add in mushrooms and your turkey if it’s not already cooked.  Turn down to low and let hang out while you melt butter in a sauce pan. Add chicken broth and almond milk (reserve a 1/4 cup cold milk to mix with cornstarch). Add milk and cornstarch and bring to a boil until it begins to thicken.  Add in 1/4 cup parmesano regiano cheese, add some pepper and remove from heat.
Now back to the spaghetti squash.  Simply take a fork and scrape the squash from the skin.  It will come out looking like spaghetti noodles.

 Now put it all together.  Combine squash noodles, sauce, the veggies and turkey.  Top with remaining parmesano regiano cheese and return to the oven for another 15-20 minutes.

*Spaghetti squash is an oblong, mildly flavored yellow winter squash whose flesh separates into spaghetti-like strands when you cook it and run a fork through it. With its low-calorie and carbohydrate counts, spaghetti squash makes a good substitute for pasta if you are watching your weight or carbohydrate intake.

Nutrition Value

According to the U.S. Department of Agriculture (USDA) nutrient database, 1 cup of cooked spaghetti squash provides 42 calories, 0.4 gram of fat, 1 g of protein, 10 g of carbohydrate (4 g as sugar) and 2.2 g of fiber.

 

Read more: http://www.livestrong.com/article/86012-spaghetti-squash-nutrition-value/#ixzz1YSrxSHyr


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