Recipes Ingredients and Allergies Poultry Low-Carb Turkey or Chicken Tetrazzini Recipe By Verywell Editor Updated on September 20, 2019 Print MychkoAlezander/Getty Images (62 ratings) Total Time: 40 min Prep Time: 20 min Cook Time: 20 min Servings: 8 servings Nutrition Highlights (per serving) 226 calories 12g fat 8g carbs 21g protein Show Nutrition Label Hide Nutrition Label Nutrition Facts Servings: 8 servings Amount per serving Calories 226 % Daily Value* Total Fat 12g 15% Saturated Fat 3g 15% Cholesterol 57mg 19% Sodium 487mg 21% Total Carbohydrate 8g 3% Dietary Fiber 1g 4% Total Sugars 4g Includes 1g Added Sugars 2% Protein 21g Vitamin D 1mcg 5% Calcium 125mg 10% Iron 1mg 6% Potassium 424mg 9% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. This is one of my family's favorite post-holiday meals. You can make it with either spaghetti squash or shirataki noodles, or any low-carb noodle you like. Of course, you can use leftover chicken or turkey. Ingredients 3 cups chicken (or turkey, cooked and chopped) 6 cups spaghetti squash (cooked, or 3 packages prepared shirataki noodles) 1/4 cup onion (chopped) 8 ounces mushrooms (sliced) 2 tablespoons oil 1 1/2 cup soy milk (unsweetened, or see note below) 1/2 cup cream Optional: flour or other thickener (see note below) To taste: salt (start with 1/2 teaspoon, or 1 Tablespoon chicken or turkey soup base such as Better Than Bouillion) To taste: pepper Optional: 1/3 cup dry sherry 1/4 cup Parmesan cheese (grated) 1/4 cup almond meal (or low-carb bread crumbs) Preparation Saute the onions in the oil or butter. Add the mushrooms and cook until they have given up most of their moisture. Add salt and pepper and stir. If using flour for thickener, add it here, and cook for 1 to 2 minutes. Add liquid and other thickeners, and bring to a simmer. Add the sherry, if desired. Add the turkey, and bring back to a simmer. Mix with noodles or squash in casserole pan. Sprinkle almond meal and cheese on top. Bake about 10 minutes, or until topping begins to brown. For the white sauce: You need 2 cups of white sauce for this dish. The thickener and dairy in it are up to you—I use 1 1/2 cups unsweetened soy milk (unsweetened almond milk would probably also work) and 1/2 cup cream. But you can use all milk or whatever is best for your own eating plan. For the thickener, I use 2 tablespoons of flour and 1 tablespoon commercial low carb thickener (ThickenThin). For spaghetti squash: Prepare a spaghetti squash and take out enough strands to pretty much fill the bottom of a 9x13 pan. I figured on 6 cups tightly packed, but I don't measure. This adds 6 grams of carbohydrate and 1 gram of fiber to the basic recipe. For Shirataki Noodles: I used three packages of the spaghetti type shirataki noodles. Rinse well in a colander, and cut into pieces with scissors. Drain very well. Tofu shirataki noodles add 3 grams of carbohydrate and 2 grams of fiber to each serving of the basic recipe. Put in 9x13 pan or another casserole dish. For Other Types of Noodles: Prepare according to package directions and add carb count to the basic recipe. Put in 9x13 pan or another casserole dish. Heat oven to 450 F. Rate this Recipe You've already rated this recipe. Thanks for your rating! Was this page helpful? Thanks for your feedback! Get simple, delicious recipes to help you eat well without feeling deprived. Sign Up You're in! Thank you, {{form.email}}, for signing up. There was an error. Please try again. What are your concerns? Other Inaccurate Hard to Understand Submit