Turkey and Creamy Spaghetti Squash

By Dr Ernst
October 16, 2019

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
  1. 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.
  2. 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.
  3. Pound your turkey breast until it’s about 1″ tall and flat (I beat mine to death with a cast iron pan)
  4. Add 2 tbsp cajun seasoning to turkey and coat.
  5. In a large pan, heat up some olive oil over medium heat.
  6. Add turkey to the pan and cover. Flip after about 5-10 minutes.
  7. 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.
  8. When it begins to boil, add spaghetti squash and reduce to a simmer over medium-low.
  9. Sauce should reduce about in half over the course of 20 minutes while your turkey cooks (and thicken even more as it cools).
  10. 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.
  11. 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)
  12. Cut turkey into slices, diagonally.
  13. 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.
  14. Enjoy!
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