Spaghetti Squash Chicken Tetrazzini

This easy baked chicken tetrazzini uses roasted spaghetti squash for a flavorful, pasta-free makeover.

• Preparation Time: 10 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 5 mins
• Calories: 522 Calories

Ingredients

• 1 tablespoon dried minced onion
• 1 cup half-and-half
• 1 (10.75 ounce) can condensed cream of chicken and mushroom soup
• 2 tablespoons olive oil, divided
• 1 spaghetti squash, halved and seeded
• 2 tablespoons minced garlic, divided
• 2 cups cubed skinless, boneless chicken breasts
• 4 tablespoons salted butter, melted, divided
• 3 teaspoons chopped fresh basil, divided
• 0.5 teaspoon salt
• 0.5 cup grated Parmesan cheese
• 0.125 teaspoon white pepper

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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.

Step 7

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.

Step 8

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