turkey tetrazzini squash bowls
This recipe has a special little place in my heart. Back in August, my mom told me that Granny wasn’t eating much because cooking had become too hard on her with her health. So, I decided to make her a Turkey Tetrazzini Casserole that she could easily pop into the microwave to heat up throughout the week. After dropping off the casserole to her, I received a super sweet text and even a shoutout on her Facebook. It really warmed my heart & made me so happy that I was able to do something to ease her pain a bit. Now that Granny has passed, Turkey Tetrazzini will always be one of those meals that brings back a memory with her that I am so grateful to have.
This recipe has been adjusted a bit to make it into bowls and a bit more macro friendly! Serves 2!
Macros: 40g c / 13g f / 39g p
Ingredients:
1 tbsp light butter
1 tbsp flour
1 tsp minced garlic
Salt & Pepper to taste
1 medium spaghetti squash
8 oz Ground Turkey (93/7) – can use 99% fat free to lower fats!
⅓ up nonfat milk
1/4 Parmesan, Reduced Fat
1 cup chopped white mushrooms
56 g Fat Free Mozzarella Cheese
3 tbsp Panko Breadcrumbs
Directions:
Preheat your oven and prep your spaghetti squash bowls – there is a ton of info on the internet on how to do this the easiest way. I like to cut in half, spray with a little EVOO and sprinkle salt and pepper on them, then cook at 400* for 25-30 minutes.
While your squash cooks, get a pan hot and then spray with cooking spray. Add the mushrooms and cook for a few minutes, and then add your garlic for another few minutes. Once cooked, remove the contents of the pan and set them side. Wipe out the pan and put it back on the medium heat.
Melt the butter in the pan you just wiped out. Once the butter has melted, add the flour and whisk until they are combined. Then stir in your milk and parmesan cheese.Add a dash of water to this mix to give it a less thick consistency, and then add in your ground turkey. Cook all the way through, stirring frequently to avoid burning since there is the cheese mixture mixed in. Lower heat and add the mushroom combo. Remove from heat.
Remove the spaghetti squash from the oven and using a fork, scrape the insides a bit, but not completely out. Add in your ground turkey mixture, top each half with half of the cheese and then half of the breadcrumbs. Put back in the oven.
Bake at 400 F for another 15 minutes or until the top is golden brown and cheese is melted. Enjoy!
