chicken tetrazzini with spaghetti squash

Fall just brings out the squash in us! We absolutely love squash, but spaghetti squash has always had my eye. It is so unique and satisfying. This recipe is one of our most requested meals. It is hearty and satisfying. Our family cannot get enough of it! Cooking the squash is a little bit of work, but it is so worth it. When we make this, we make a double batch and freeze one to enjoy later.

chicken tetrazzini with spaghetti squash

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• Author: Salt and Share
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour & 20 minutes
• Yield: 4-6 servings
• Category: Main Dishes
• Cuisine: Southern

Ingredients

• 1 quart chicken broth
• 1 yellow onion, sliced in half
• 2 cloves garlic
• ½ teaspoon fine sea salt
• 2 medium sized spaghetti squash
• 1.5 lbs chicken breasts
• ½ cup chopped scallions
• 4 tablespoons butter
• 4 tablespoons flour
• 1 cup milk
• ½ –¾ cup shredded parmesan cheese
• hot pepper sauce

Instructions

1. Cook squash. You can either boil the squash whole for 45 minutes in stock pot or slice in half, remove seeds and pulp from the center, and bake in a 350 oven for 45 minutes. I find it hard to slice the squash in half, so I prefer to boil it.
2. While the squash is cooking, prepare the chicken. In a large, preferably oven proof skillet, add the broth, garlic, onion and salt.
3. Chop chicken into 2 inch chunks. Add to broth. Cook chicken on medium heat until no longer pink.
4. Remove chicken to a plate. Remove broth from pan, strain it and reserve. Add 2 T butter to pan and saute scallions. Remove scallions from pan and add to chicken.
5. Continue to keep an eye on the squash. When you can stick a fork through it easily, it is done. Remove from oven or carefully remove from stove pot and set aside to cool.
6. When squash is cooled, slice in half, remove seeds and pulp from the center, rinse lightly. Using a fork, remove the strands of squash. They will come out like spaghetti. Continue doing so until you have removed all strands. Repeat with other squash. Set aside.
7. Preheat oven to 350 degrees.
8. In the same oven proof skillet you started with, melt 4 T butter. Add 4 T flour. Mix well.
9. Slowly add 1 cup milk, cook on medium heat until it starts to thicken. Lower heat and cook about 1 minute more. It should be pretty thick.
10. Slowly add reserved chicken broth, mixing well as you add. You should have a nice sauce.
11. Add chicken and scallions back to the pan, mix well. Add spaghetti squash and mix well. Add a few dashes of hot pepper sauce.
12. You can add more broth at this time if mixture seems dry. Spread out in pan. Top with ½ cup or more of parmesan cheese.
13. Bake at 350 for 35 mins or until bubbly.

Notes

Note: This recipe can be made in advance and refrigerated overnight or frozen before you bake it.