Start the week off right with this spaghetti squash-fueled turkey tetrazzini.
Here’s another great recipe using one of my favorite foods: Spaghetti squash.
This recipe makes eight servings, so it’s more than enough to feed the family. And I bet yours loves it as much as mine does.
WHAT’S IN IT
27.30 oz spaghetti squash
1 tbsp butter
1/2 cup onion diced
6.08 oz. baby bella mushrooms
5.26 red bell pepper
1 tsp salt
1/2 tsp pepper
1 tsp sage
1 tsp thyme
6 oz. low-fat cream cheese
1/2 cup almond milk unsweetened
28 oz. cooked lean turkey breast oven roasted, no skin
1/4 cup grated Parmesan cheese
HOW TO MAKE IT
Cut squash in half, hollowing out the seeds with a spoon. Place each half face-down on a baking sheet; roast at 425 degrees for 25 minutes.
While squash cooks, sauté onion, bell pepper and mushrooms in 1 tbsp butter with all of the seasonings until they become soft.
Turn heat to low and add cream cheese, breaking it apart until it melts creamy and smooth; add 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 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.
