Spaghetti Squash Chicken Tetrazzini


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  • 1 (1½-lb) spaghetti squash, halved
  • 1½ Tbsp butter
  • ½ (8-oz) pkg sliced baby portobello mushrooms
  • ⅓ cup heavy cream
  • ⅓ cup low-sodium chicken broth
  • 1½ cups shredded rotisserie chicken
  • ¾ cup freshly grated Parmesan cheese, divided
  • ½ cup frozen peas, thawed 
  • ¼ tsp salt
  • ⅛ tsp pepper
  • ¼ cup sliced almonds


  1. Preheat oven to 350°F. Place squash, cut sides down, in a microwave-safe dish; cover loosely with plastic wrap. Microwave at HIGH power 10 minutes or until tender. Remove spaghetti-like strands from squash using a fork .
  2. Meanwhile, melt butter in an ovenproof skillet over medium heat. Add mushrooms; cook 10 minutes or until tender. Gradually stir in cream and broth; bring to a simmer; cook 3 minutes or until thickened.
  3. Stir in chicken, ½ cup cheese, peas, salt, and pepper. Add squash; toss. Sprinkle with ¼ cup cheese.
  4. Transfer skillet to oven; bake 20 to 25 minutes or until bubbly.
  5. 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 3
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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