19/12/2024
This Creamy Spaghetti Squash Tetrazzini puts a delicious twist on a classic, using winter squash to pack in extra nutrition while delivering all the creamy, savory goodness you love.
What You Need:👇
1 spaghetti squash (medium size, about 4 lbs.)
4 tablespoon olive oil, divided
1 lbs. boneless, skinless chicken breast, cut into cubes
salt and pepper
1 medium onion
4 cloves garlic, minced
2 stalks celery, diced
8 ounces button mushrooms, sliced
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
½ cup low-fat Greek yogurt
1 cup shredded cheddar cheese
How to Make:
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Cut spaghetti squash in half, remove and discard seeds, and place flesh side down on the baking pan. Roast for 30-40 minutes or until fork tender.
Season chicken with salt and pepper. Add 2 tablespoons olive oil to a large sauté pan over medium-high heat. Brown chicken and cooked through until 165 degrees F. (Might need to do this step in batches. Do not overcrowd the pan.) Remove from pan and set aside.
Heat remaining 2 tablespoons olive oil over medium-high heat. Add onions and sauté until translucent. Add garlic and cook until fragrant, about an additional minute.
Add celery, mushrooms, basil, oregano, and parsley. Cook for about 10 minutes or until mushrooms are tender.
When squash is cool enough to handle, scoop out the flesh of the squash with a fork to create spaghetti like strands. (If squash is very watery, press with a paper towel to remove as much water as possible)
Return chicken back to the pan along with the spaghetti squash. Stir in the Greek yogurt and cheddar cheese and continue to cook until cheese melts.
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