Low-Carb Turkey or Chicken Tetrazzini

1. Heat oven to 450F. Prepare a spaghetti squash and fill the bottom of a 9x13 pan.

2. Saute the onions in the oil. Add the mushrooms and cook until they have given up most of their moisture. Add salt and pepper and stir.

3. If using flour for thickener, add it here, 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 chicken, and bring back to a simmer. Mix with noodles or squash in casserole pan.

5. Sprinkle almond meal and cheese on top. Bake for about 10 minutes, or until topping begins to brown.
   

Variations and Substitutions

While this recipe works well with cooked spaghetti squash, you can also use another low-carb option like shirataki noodles, if preferred. For shirataki noodles, use three packages, rinse and drain in a colander, and cut into pieces with scissors.

If preferred, you can substitute reduced-fat milk for the unsweetened soy milk in this recipe. You can use low-carb bread crumbs in place of the almond meal.

For additional flavor, try 1 tablespoon of chicken soup base such as Better Than Bouillion in place of salt.

Cooking and Serving Tips

• You need 2 cups of white sauce for this dish. The thickener and dairy in it are up to you. This recipe uses unsweetened soy milk and cream.
• If you want to use a thickening agent, but would like to keep the carb count low, try using 2 tablespoons of flour and 1 tablespoon low carb thickener.
• Serve with a side salad for a complete meal.