SPAGHETTI SQUASH CHICKEN TETRAZZINI
Chicken tetrazzini cooked with spaghetti squash instead of pasta.
Provided by HeatherLH
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- 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.
Nutrition Facts : Calories 522.4 calories, Carbohydrate 16.7 g, Cholesterol 134.6 mg, Fat 36.8 g, Fiber 0.7 g, Protein 31.7 g, SaturatedFat 16.7 g, Sodium 1230.1 mg, Sugar 1.1 g
SPAGHETTI-SQUASH TETRAZZINI
A tasty, healthier alternative to the pasta entrée. From Chatelaine, March 2011. This is also a super fast, easy way to cook a spaghetti squash that can be used in most recipes that call for it. Don't struggle to get the knife throug that tough shell, microwave it first!
Provided by Isabeau
Categories Vegetable
Time 40m
Yield 1 tetrzzini, 4 serving(s)
Number Of Ingredients 14
Steps:
- Use a sharp knife to make small slits all over the surface of a 1.5 kilo spaghetti squash. Place in a glass pie plate and micrwave on high, turning squash over halfway through, until tender, 12 to 15 minutes. Slice in half lengthwise. Let stand 10 minutes. Scoop out and discard seeds. Use tines of a fork to scrape out squash strands (about 4 cups). Reserve.
- Preheat oven to 450°F Heat a large, non-stick frying pan over medium. Add 1 T olive oil, 2 minced garlic cloves, and a 227-g pkg sliced cremini mushrooms. Cook, stirring often, until mushrooms soften, about 4 minutes. Add 2T all-purpose flour, 1 tsp dried basil, 1/4 tsp salt, 1/8 tsp nutmeg, and 1/2 c white wine. Season with fresh pepper. Cook, stirring often, 1 minute. Stir in 1 cup milk. Cook until sauce thickens, 2 to 3 minutes. Remove from heat, then stir in 1 cup part-skim mozzarella cheese and reserved squash strands.
- Scoop squash mixture into 4 individual oven-safe dishes or a greased 8x8 baking dish. Smooth tops. Top with 2 thinly sliced plum tomatoes. Sprinkle with 1/2 c grated parmesan. Bake until bubbly, 10-15 minutes.
Nutrition Facts : Calories 336.1, Fat 17.2, SaturatedFat 8.9, Cholesterol 50.4, Sodium 734.6, Carbohydrate 18.3, Fiber 0.9, Sugar 6, Protein 23.4
SPAGHETTI SQUASH TETRAZZINI
Steps:
- Boil squash in large pot for 45 minutes until soft. Drain and let cool. Preheat oven to 375 degrees F. Divide squash in half and remove the seeds. Scrape the squash out into a bowl. Boil onion, garlic, clove, parsley, basil and chicken broth in a skillet. Reduce heat and add chicken. Cook for 4 minutes each side. Remove chicken. Reduce broth to 1 cup. Cut chicken into strips. Saute shallots or scallions in 2 tablespoons of butter for 2 minutes. Add mushrooms, continue cooking until soft. Melt remaining butter in saucepan. Add flour and cook for two minutes stirring continuously. Add cream, vermouth, nutmeg, dash of hot pepper sauce, lemon juice and salt (if desired) and pepper. Cook until thick (4 minutes). Combine everything into a greased baking dish and top with parmesan cheese. Bake for 20 minutes until lightly browned.
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