What to do with all those leftovers after Thanksgiving??? Make this delightful dish as a main course or aside.
- 4 C leftover turkey pieces
- 1 cooked spaghetti squash
- 1/2 C Parmesan cheese
- 1 C Coconut cream
- 1 C Chicken broth
- 3 T Grass-fed butter
- Garlic and pepper to taste
- Preheat oven to 400°F. Poke holes in spaghetti squash around the center. Place in oven for 15 mins until color deepens and squash is tender.
- When spaghetti squash is done, cut in half the long way. Remove the seeds and discard. Then, scoop out the squash noodles using a large metal spoon, they should come out easily. Set aside.
- Pound your turkey breast until it’s about 1″ tall and flat (I beat mine to death with a cast iron pan)
- Add 2 tbsp cajun seasoning to turkey and coat.
- In a large pan, heat up some olive oil over medium heat.
- Add turkey to the pan and cover. Flip after about 5-10 minutes.
- Meanwhile heat up the coconut cream, butter, garlic salt, 1tsp cajun seasoning and 1/2 tsp cayenne pepper in a separate medium-sized pan over medium heat.
- When it begins to boil, add spaghetti squash and reduce to a simmer over medium-low.
- Sauce should reduce about in half over the course of 20 minutes while your turkey cooks (and thicken even more as it cools).
- Since you’re cooking over medium heat, it should brown but not burn. Once turkey reaches 180 degrees, remove from pan and let rest for 5 minutes.
- Turn heat off your noodles too. Sauce should stick to squash but there may be some remaining liquid. Let cool while turkey rests (sauce will thicken even more with cooling)
- Cut turkey into slices, diagonally.
- Remove noodles from the stove, plate, and add a dollop on top of each cajun turkey breast. Sprinkle with more cajun seasoning if you like.