Leftover Madness Part 2 (Turkey Tetrazzini with Spaghetti Squash)

The second recipe in our leftover series is Turkey Tetrazzini with Spaghetti Squash. I have fond memories of my mom making turkey tetrazzini after Thanksgiving. I always feel a little nostalgic when I eat it. The recipe I've made before has a lot of Parmesan and cream cheese, but I'm hoping coconut milk will give it a similar richness. 

It tastes surprisingly like the original. It probably wouldn't survive a side by side comparison  but when you haven't had turkey tetrazzini in a long time it's a great knock-off. And the spaghetti squash is a lot less calories than regular spaghetti. It definitely has a coconut flavor, but it's not too overwhelming. I'm looking forward to making this again with leftover Thanksgiving turkey. Cooked chicken would work just as well too. 

Spaghetti Squash

1 medium spaghetti squash (~2-3 lbs)

1. Preheat oven to 400°F
2. Rinse spaghetti squash and pierce several times with a knife.
3. Bake on a cookie sheet for 45 minutes, until you can easily stick a fork through the skin. Let sit for 30 min to cool.
4. Slice in half and discard seeds.
5. Shred with fork to produce strands.

Gluten and Dairy Free Turkey Tetrazzini

1 Tbsp canola oil
3 celery stalks, finely chopped
1/2 medium onion, finely chopped
2 shallots, finely chopped
2 cups sliced cremini mushrooms
1/2 tsp salt
1 tsp ground black pepper
2 Tbsp balsamic vinegar
1 Tbsp tapioca or potato starch
2 cups chicken stock
13.5 oz can full fat coconut milk
2 cups diced cooked turkey
1 medium spaghetti squash, cooked and shredded
3/4 cup gluten free breadcrumbs

1. Preheat oven to 350°F.
2. Heat oil in a medium pot over medium heat. 
3. Add celery, onion, shallots, mushrooms, salt and pepper. Cook until mushrooms brown and onions soften.
4. Add balsamic vinegar and starch. Cook for 2 min, stirring frequently.
5. Add chicken stock and coconut milk. Bring to a simmer.
6. Simmer for 15 min until thickened.
7. Add turkey and spaghetti squash.
8. Spray a 9 x 13 baking dish with nonstick spray. Pour tetrazzini into dish. Top with breadcrumbs.
9. Bake for 30 min until the top is browned.