Spaghetti Squash Tetrazzini
Low-carb spaghetti squash, juicy skinless chicken breast with mushrooms in a flavorful reduction sauce. Seriously yummy way to prepare otherwise boring spaghetti squash.
Yield
4 servingsPrep
25 minCook
65 minReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
spaghetti squash
(about 2-3 pounds) |
* |
| 1 | medium |
onions
chopped |
|
| 1 |
garlic cloves
crushed |
|
|
| 1 | pinch |
cloves, ground
ground |
*
|
| ¼ | cup |
parsley leaves
chopped |
|
| 1 | pinch |
basil
|
*
|
| 1 ½ | cups |
chicken broth
|
|
| 1 | whole |
chicken breasts
|
*
|
| 4 | tablespoons |
butter
|
|
| 1 | cup |
mushrooms
sliced |
|
| 2 | tablespoons |
shallots
(or scallions), chopped |
|
| 2 | tablespoons |
all-purpose flour
|
|
| ¾ | cup |
whipped cream
|
|
| 2 | teaspoons |
vermouth
dry |
* |
| 1 | pinch |
nutmeg
ground |
*
|
|
red hot pepper sauce
to taste |
*
|
||
| 1 | teaspoon |
lemon juice
|
|
|
salt
to taste |
*
|
||
|
black pepper
ground, to taste |
*
|
||
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
spaghetti squash
(about 2-3 pounds) |
* |
| 1 | medium |
onions
chopped |
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | pinch |
cloves, ground
ground |
*
|
| 59 | ml |
parsley leaves
chopped |
|
| 1 | pinch |
basil
|
*
|
| 355 | ml |
chicken broth
|
|
| 1 | whole |
chicken breasts
|
*
|
| 6E+1 | ml |
butter
|
|
| 237 | ml |
mushrooms
sliced |
|
| 3E+1 | ml |
shallots
(or scallions), chopped |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 177 | ml |
whipped cream
|
|
| 1E+1 | ml |
vermouth
dry |
* |
| 1 | pinch |
nutmeg
ground |
*
|
| 1 | x |
red hot pepper sauce
to taste |
*
|
| 5 | ml |
lemon juice
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
ground, to taste |
*
|
| 59 | ml |
Parmesan cheese
grated |
|
Directions
Boil squash in large pot for 45 minutes until soft. Drain and let cool.
Preheat oven to 375℉ (190℃). 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.
Sauté 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.
