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Low-Carb Turkey or Chicken Tetrazinni


This is one of my family's favorite post-holiday meals. You can make it with either spaghetti squash or shirataki noodles, or any low-carb noodle you like. Of course, you can use leftover chicken or turkey.


3 c turkey or chicken, cooked and chopped
¼ c onion, chopped
8 oz mushrooms, sliced
2 tbsp coconut oil
1½ c almond milk
½ c cream
2 tbsp tapioca flour
1/2 tsp salt
pepper, to taste
1/3 c dry sherry, optional
¼ c parmesan cheese, grated
¼ c almond meal
1 spaghetti squash

  1. Prepare a spaghetti squash and take out enough strands to pretty much fill the bottom of a 9 X 13 pan. I figured on 6 cups tightly packed, but I don't measure.
  2. Saute the onions in the oil or butter. Add the mushrooms and cook until they have given up most of their moisture. Add salt and pepper and stir.
  3. Add tapioca flour and cook for 1 to 2 minutes. Add liquid and other thickeners, and bring to a simmer. Add the sherry, if desired.
  4. Add the turkey, and bring back to a simmer. Mix with squash in casserole pan.
  5. Sprinkle almond meal and cheese on top. Bake about 10 minutes, or until topping begins to brown.



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