Cajun Turkey Roulades
Ingredients (4 servings):
1 large spaghetti squash
2 tablespoons olive oil
3 cloves garlic, chopped
1 medium onion, diced
1 large red bell pepper, medium dice
1 large green bell pepper, medium dice
2 cups sliced fresh mushrooms
2 cups uncooked brown rice
4 cups low sodium chicken broth
8 1/8-inch-thick slices spicy (Cajun style works best) turkey breast
8 1/8-inch-thick slices low fat Mozzarella
1 large leek, thoroughly washed
1. Preheat the oven to 350°F. 2. Cut the squash in half lengthwise and scoop out all of the seeds. Spray the cut half with vegetable cooking spray and place cut-side-down on a baking sheet. 3. Bake for 45 minutes, or until squash is soft when squeezed. Be sure not to overbake, as like regular pasta, the texture should be al dente. 4. Meanwhile, heat the oil over medium heat in a large saucepan. Toss in the garlic and cook until translucent, about 1 minute. 5. Add the onion, peppers and mushrooms, and cook, stirring often, until the liquid has been released and evaporated, about 5 minutes. 6. Add the rice and cook until translucent, about 1 minute. 7. Pour in the chicken broth, cover and place in the oven for 40 minutes. 8. Remove the rice and let stand for 5 minutes. Fluff with a fork before serving. 9. Remove the spaghetti squash and let stand for 5 minutes. Scrape the flesh from inside using a fork or a large spoon. Place in a mixing bowl and season with salt and pepper or your favorite herb rub. (You can also use 2 tablespoons of marinara sauce for more flavor.) Keep warm until ready to use. 10. Bring a small saucepan of salted water to a boil over high heat. Slice the green part of the leek into 8 thin strips about 6 to 8 inches long. Place in the boiling water just until they become pliable. Remove with a slotted spoon and pat dry. 11. To make the roulades, place 1 slice of the mozzarella cheese and ½ cup of the squash on one end of each turkey slice, roll the turkey around the squash and tie up with the leek strips. 12. Spray a baking sheet with vegetable cooking spray. Arrange the roulades on the baking sheet and bake for 5 minutes until heated through. 13. Distribute the rice evenly among four plates and top with two roulades per plate. Additional Recipes:
