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Chicken tetrazzini cooked with spaghetti squash instead of pasta.

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Recipe Summary

prep:
10 mins
cook:
55 mins
additional:
5 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Bake squash in the preheated oven until easily pierced with a knife, about 30 minutes.

  • Meanwhile, heat 2 tablespoons butter and 1 tablespoon oil in a frying pan over medium-high heat. Saute chicken in the pan with 1 tablespoon garlic and 1 teaspoon basil until browned and no longer pink, 7 to 10 minutes. Remove from heat.

  • Remove squash from the oven and cool until easily handled, about 5 minutes. Scrape insides of squash into strands with a fork and transfer to a bowl. Discard skins.

  • Mix remaining olive oil, garlic, basil, dried onion, salt, and white pepper together in a bowl.

  • Pour half-and-half and remaining butter into a Dutch oven and heat over medium heat. Stir in soup. Add the seasoning mixture and stir. Stir in chicken.

  • Ladle a bit of the sauce from the pot to cover the bottom of a baking dish. Put the spaghetti squash on top of the sauce and pour the remaining sauce and chicken on top. Stir to combine. Sprinkle Parmesan cheese over it.

  • Bake in the preheated oven, uncovered, until cheese is melted, 20 to 25 minutes.

Cook's Note:

You can use 1 medium onion, chopped, instead of dried onion, if preferred.

Nutrition Facts

522 calories; protein 31.7g; carbohydrates 16.7g; fat 36.8g; cholesterol 134.6mg; sodium 1230.1mg. Full Nutrition
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