Spaghetti Squash Chicken Tetrazzini
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Ingredients
- 1 (3-lb) spaghetti squash, halved
- 3 Tbsp butter
- 1 (8-oz) pkg sliced baby portobello mushrooms
- 1 cup heavy cream
- ¾ cup low-sodium chicken broth
- 3 cups shredded rotisserie chicken
- 1½ cups freshly grated Parmesan cheese, divided
- 1 cup frozen peas, thawed
- ½ tsp salt
- ¼ tsp pepper
- ½ cup sliced almonds
Instructions
- Preheat oven to 350°F. Place squash, cut sides down, in a microwave-safe dish; cover loosely with plastic wrap. Microwave at HIGH power 15 minutes or until tender. Remove spaghetti-like strands from squash using a fork .
- Meanwhile, melt butter in a large ovenproof skillet over medium heat. Add mushrooms; cook 10 minutes or until tender. Gradually stir in cream and broth; bring to a simmer; cook 5 minutes or until thickened.
- Stir in chicken, 1 cup cheese, peas, salt, and pepper. Add squash; toss. Sprinkle with ½ cup cheese.
- Transfer skillet to oven; bake 20 to 25 minutes or until bubbly.
- Meanwhile, toast nuts in a dry skillet over medium-high heat 2 to 3 minutes or until golden and fragrant. Sprinkle over casserole before serving.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
512
|
512
|
| Fat (g) | 34 | 34 |
| Sat. Fat (g) | 18 | 18 |
| Protein (g) | 32 | 32 |
| Carb (g) | 22 | 22 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 810 | 810 |
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