Spaghetti Squash Tetrazzini
May 10, 2015
Categories: Dinner, Main Dish, Poultry, Chicken, Vegetables, Squash, Fall/Autumn, Oven Bake, Stove Top, No Eggs, Boneless Pieces more
"A variation of the turkey and spaghetti classic."
- Serving Size: 1 (340.8 g)
- Calories 391.4
- Total Fat - 24.9 g
- Saturated Fat - 14.3 g
- Cholesterol - 136.6 mg
- Sodium - 816.1 mg
- Total Carbohydrate - 13.4 g
- Dietary Fiber - 2 g
- Sugars - 4.2 g
- Protein - 29.2 g
- Calcium - 127.1 mg
- Iron - 1.9 mg
- Vitamin C - 18.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Bring a stockpot full of water to a boil.
Pierce skin of squash with a fork in 5-6 places. Place in boiling water for 45 minutes until soft. Drain and let cool.
Preheat oven to 375 degrees F. Coat an oblong baking dish with nonstick cooking spray.
Cut squash in half lengthwise and remove the seeds. Scrape the squash with a fork out into a bowl; set aside.
While squash is cooking, start the chicken.
Place onion, garlic, cloves, parsley, basil and chicken broth in a skillet. Bring to a boil; reduce heat and add chicken. Cook for 4 minutes each side.
Remove chicken. Cut chicken into strips.
Reduce broth to 1 cup.
In another skillet, saute shallots in 2 tablespoons of butter for 2 minutes. Add mushrooms, continue cooking until soft.
Melt remaining butter in a saucepan. Add flour and cook for two minutes, stirring continuously.
Add cream, vermouth, nutmeg, lemon juice, hot pepper sauce, salt and pepper. Cook until thick (4 minutes).
Combine squash, onion mixture, and sauce into prepared baking dish and top with parmesan cheese.
Bake for 20 minutes, until lightly browned.
Tips & Variations
No special items needed.