Spaghetti Squash Chicken Tetrazzini
Ingredients
- 1 (1½-lb) spaghetti squash, halved lengthwise
- 1 Tbsp butter
- ½ (8-oz) pkg sliced baby portobello mushrooms
- ½ cup heavy cream
- ⅓ cup less sodium chicken broth
- 1½ cups shredded rotisserie chicken
- ¾ cup freshly grated Parmesan cheese, divided
- ⅛ tsp salt
- ⅛ tsp pepper
- ¼ cup sliced almonds
Instructions
- Preheat oven to 350°F. Scoop out seeds from squash. Place squash, cut sides down, in a 11- x 7-inch baking dish. Cover with plastic wrap. Microwave at HIGH 15 minutes or until fork-tender. Scrape squash with a fork to remove spaghetti-like strands.
- 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, and cook 5 minutes or until thickened.
- Stir in chicken, ½ cup cheese, salt, and pepper. Add squash; toss. Sprinkle with ¼ cup cheese. Transfer skillet to oven.
- Bake 20 to 25 minutes or until bubbly. Sprinkle with nuts.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
510
|
510
|
| Fat (g) | 35 | 35 |
| Sat. Fat (g) | 17 | 17 |
| Protein (g) | 37 | 37 |
| Carb (g) | 16 | 16 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 965 | 965 |
| T. Sugs (g) | 7 | 7 |
| A. Sugs (g) | 0 | 0 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
