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Turkey Tetrazzini with Spaghetti Squash

Submitted by: Mary on 01/25/2004
1767 views
2.71 avg rating
176 votes
 
 
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Ingredients

3 1/2 lb Spaghetti squash
3 T Butter
3 C Chicken stock
1 Bay leaf
6 C Cooked turkey
1/2 C Heavy cream

1 T Dry sherry
3/4 C Freshly grated Parmesan cheese
Fresh Lemon juice to taste
Nutmeg to taste
2 T Crushed pork rinds
1 1/2 t Xanthan gum

Directions

Bake the spaghetti squash, pricked with a knife, on a baking sheet in a preheated 400F degree oven for 45 to 50 minutes until tender. Let squash cool.



Halve the squash lengthwise, remove the seeds and center strings, and with a fork scrape the flesh from the skin into a buttered 9 X 13 inch baking dish. Season squash with salt and pepper to taste.



In a saucepan, melt the butter. Add the broth to the saucepan.



Add the xanthan gum a little at a time until the sauce has reached the desired thickness. Whisk sauce until it is nicely thick, smooth, and glossy. Add the bay leaf and salt and pepper to taste. Simmer for about 15 to 20 minutes on low heat.



Stir in the turkey, heavy cream, dry sherry and simmer for 5 minutes.



Add 1/2 C of the parmesan cheese, lemon juice, and nutmeg to taste. Discard the bay leaf.



Spoon the turkey mixture over the spaghetti squash and sprinkle with the remaining parmesan and crushed pork rinds.



Bake in a preheated 350F degree oven for 25 to 30 minutes until sauce is bubbly and the top is golden.

Servings

6

Calories

6

Time to prepare

30 minutes

Difficulty

Easy
 

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