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Brêlât turkey, cherry tomato and caramelized onions on a bed of spaghetti squash

Vegetables and Fruits, Poultry

Quebec turkey served and prepared in a simple and delicious seasonal dish.


Recipe for 4

Quebec Turkey

2 Unit(s)
Turkey breast
2 Unit(s)
1 Tray(s)
Cherry tomatoes
2 Sprig(s)
0.50 Unit(s)
Lemon juice
3 Clove(s)
Chopped garlic
250 Ml
Chicken stock
4 Handful(s)
Baby spinach

Spaghetti squash

1 Large
Squash spaghetti
  • Salt and pepper
  • Vegetable oil
  • Olive oil

Preparation time: 45.00 min

Preheat your Oven at 400.00 °F

  • Preparation

    Prepare and heat the chicken stock.  Peel and mince the onions.  Cut the tomatoes in two.  Cut the turkey breast into cubes.

  • Turkey

    In a hot skillet with oil, color the turkey cubes making sure they are nice and colored on both sides.  Set aside in a mixing bowl.

    In the same skillet, add a drizzle of oil.  Sweat the onions for 2 minutes and then add the garlic.  Season with salt and pepper and then add the cherry tomatoes and lemon juice.

    Add the chicken stock, lower the heat and let cook on a low simmer for 20 minutes.

    Add the turkey cubes to the skillet, continue to cook for 10 minutes and then add the spinach.

    Season to taste and keep warm.

  • Spaghetti squash

    With a fork, stab a line of holes all the way around the squash tracing a cutting line lengthwise.  Place the squash in the microwave for 5 minutes.  Open the squash along the fork line, drizzle with oil, salt and pepper and then place both halves flesh side down on a baking sheet lined with parchment paper or a silicone baking mat.

    Roast in the oven for 40 minutes.  Remove from the oven and then using a fork, pull the flesh from the husk to get your spaghetti squash.

  • Plating

    Place the squash at the bottom of your serving dish and then garnish with the onion, tomato and turkey mixture.  Enjoy!

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