2 jars WATCHAREE’S Thai Massaman curry sauce
2-3 cups of leftover turkey meat, shredded into small pieces
3 cups (12 oz. package) of butternut squash noodles
1/2 cup mushroom (optional)
1/4 cup unsalted roasted peanuts
Boil butternut squash on medium high heat for 6-8 minutes until noodles are tender. Alternatively, noodles can be roast at 400 degrees for 5 minutes before adding them to massaman curry sauce. Heat massaman curry with leftover turkey meat and butternut squash noodles over medium heat. Bring to a boil, add mushroom or potato or other vegetables such as zucchini or cauliflower and cook through. Turn off the heat and add roasted peanuts. Serve warm and enjoy!