Have turkey leftovers from your Thanksgiving feast? Put them to good use and make this delicious, low-carb turkey tetrazzini!

Serves: 6

Prep Time: 15 min.

Cook Time: 50 min.

Total Time: 1 hr. 5 min.


  • 1 spaghetti squash
  • 2 tablespoons butter
  • 1 lb. mushrooms, sliced
  • 1 onion, chopped
  • 3/4 cup frozen peas
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme, chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 cup white wine (option to sub with chicken broth if preferred)
  • 1 can full-fat coconut milk
  • 2 tablespoons arrowroot powder
  • 1- 1 1/2 lbs. cooked turkey, shredded (can sub chicken breast if you don’t have any leftover meat)
  • 1/4 cup parsley, fresh


  • 1 cup almond flour
  • 2 tablespoons grass-fed butter, Ghee or dairy-free butter of choice
  • 1/2 teaspoon sea salt
  • 1/2 cup nutritional yeast


Preheat the oven to 400F. Place the entire spaghetti squash in the oven for 30-40 minutes or until soft.

Meanwhile, melt 1 tablespoon butter in a cast-iron skillet over medium-high heat. Add the mushrooms and saute until cooked, about 10 minutes. 

Add the onion, peas, garlic, thyme, salt, and pepper, and saute until the onion is translucent and peas are no longer frozen about 8 minutes. 

Add coconut milk and white wine (or chicken broth) and simmer until slightly evaporated, about 2 minutes. Add arrowroot powder and whisk to combine. Transfer the mushroom peas mixture to a large bowl with the cooked turkey.

Remove the spaghetti squash from the oven, slice it in half and remove the seeds. Using two forks, shred the spaghetti squash into “noodles”.

Add cooked spaghetti squash noodles to a large bowl, along with the creamy turkey mixture and parsley. Toss until combined and transfer to a 9×12 baking dish.

In a food processor, mix all topping ingredients until a crumble forms. Sprinkle it over the top of the casserole.

Bake for 25 minutes. Let cool slightly and serve.