Recipe Name Low Carb Turkey Tetrazzini Submitted by akaquarius Recipe Description Found on Pinterest Quantity 0 Quantity Unit Prep Time (minutes) 10 Cook Time (minutes) 60 Ready In (minutes) 70

Ingredients Amount Measure Ingredient 1 pound, raw breast - roasted and shredded 4 ounces black truffle 1/8 cup, chopped Onion, chopped 3/4 cup almond milk, unsweetened 1/2 teaspoon cayenne pepper 1/4 teaspoon salt 1 tablespoon oil, canola 1/8 cup bread crumbs (soft) 1/4 cups Cream substitute, liquid, light 1/8 cup grated parmesan 2 cups, cubes Squash, winter, spaghetti, baked and shredded with fork (not cubed) 1 tablespoon Cornstarch Steps Sequence Step 1 Preheat oven to 450 degrees Fahrenheit. Cut squash in half lengthwise and season cut side with a dash of salt and pepper. Spray a large baking sheet and roast one half of the squash in the oven, cut side down, for about an hour. 2 Meanwhile, heat oil in a skillet. Saute onion; add mushrooms and cook until they have lost most of their moisture. Add salt and pepper and stir. 3 Add almond milk, cream and cornstarch and bring to a simmer, stirring. Add cooked turkey breast. 4 Remove cooked squash from oven and let site for 10 minutes to cool. Once cooled, shred insides of squash with a fork and drain in a sieve or colander. Smush with paper towel if needed to remove moisture. 5 Mix squash into turkey/vegetable/sauce mixture and pour into a greased casserole dish. Sprinkle breadcrumbs and cheese on top and bake for 10 minutes at 450 degrees Fahrenheit, or until topping begins to brown.