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Spaghetti Squash Tetrazzini

 
Spaghetti Squash Tetrazzini
2.0k

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

servings

Prep

25

min

Cook

65

min

Ready

hrs

Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

Reviews

+1

over 6 years

Takes a bit of time but it's worth the result. There were lots of layers of flavor from the reduction which matched up quite nicely with the slightly nutty and delicate nature of the spaghetti squash.

The chicken ended up perfectly cooked and very juicy.

There was LOADS of yummy sauce/juice which was perfect to soak up with some crusty bread (if you're not worried about carbs that is!).

We've always found spaghetti squash a bit boring but this turned an otherwise boring veg into something very palatable and downright good to the last drop.

Don't forget that lemon juice, we squeezed a bit on top before serving and it definitely brightened the recipe up.

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Comments


New York, United States
 over 4 years ago

This came out quite nicely, though the instructions are actually missing a step (presumably you add the cream after the flour to make a roux). I would have found it more appealing if it were a bit drier, and the cheese never really browned, but my DH liked it as is, and we did have some good crusty bread to soak up the delicious juice. I'd give it 4 stars, 3 for flavor and an extra one for its unusualness.

Thanks for the comment, just added the missing cream in the direction part. Hope you will find more delicious recipes here! Happy Cooking :)

happyzhangbo
Toronto , Ontario, Canada
 over 4 years ago

Augusta, United States
 over 4 years ago

What amount of nutmeg and when do I use the clove? Or do I use nutmeg and not clove?

Thanks for the comment, and sorry for the confusion. Just made the ingredient list more clear to read, hope this helps. Happy Cooking :-)

happyzhangbo
Toronto , Ontario, Canada
 over 4 years ago

Nutrition Facts

Serving Size 183g (6.5 oz)
Amount per Serving
Calories 22568% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 325mg 14%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 14g
Vitamin A 17% Vitamin C 15%
Calcium 11% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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