Spaghetti Squash Tetrazzini

60m
Prep Time

20m
Cook Time

1h 20m
Ready In

Recipe: #18917

May 10, 2015

Categories: Dinner, Main Dish, Poultry, Chicken, Vegetables, Squash, Fall/Autumn, Oven Bake, Stove Top, No Eggs, Boneless Pieces more

recipe by:
Mikekey

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recipe by:
Mikekey

"A variation of the turkey and spaghetti classic."

Original recipe yields 4 servings

Metric US

I've Tried It

Step by Step Method

Step 1

Bring a stockpot full of water to a boil.

Step 2

Pierce skin of squash with a fork in 5-6 places. Place in boiling water for 45 minutes until soft. Drain and let cool.

Step 3

Preheat oven to 375 degrees F. Coat an oblong baking dish with nonstick cooking spray.

Step 4

Cut squash in half lengthwise and remove the seeds. Scrape the squash with a fork out into a bowl; set aside.

Step 5

While squash is cooking, start the chicken.

Step 6

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.

Step 7

Remove chicken. Cut chicken into strips.

Step 8

Reduce broth to 1 cup.

Step 9

In another skillet, saute shallots in 2 tablespoons of butter for 2 minutes. Add mushrooms, continue cooking until soft.

Step 10

Melt remaining butter in a saucepan. Add flour and cook for two minutes, stirring continuously.

Step 11

Add cream, vermouth, nutmeg, lemon juice, hot pepper sauce, salt and pepper. Cook until thick (4 minutes).

Step 12

Combine squash, onion mixture, and sauce into prepared baking dish and top with parmesan cheese.

Step 13

Bake for 20 minutes, until lightly browned.

Tips & Variations

No special items needed.

Tags : Dinner Main Dish

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