Chicken Tetrazzini from Spaghetti Squash

Chicken Tetrazzini from Spaghetti Squash

MMMMM—– Recipe via Meal-Master ™ v8.05

Title: Chicken Tetrazzini
Yield: 4 Servings

3 lb Spaghetti squash
2 c Chicken Stock
2 tb Chicken stock
1 md Onion; finely chopped
1 lg Stalk celery; sliced thin
2/3 c Mushrooms; sliced
1/8 ts Pepper
3 tb Flour
1 c Milk
1 Bay leaf
2 tb Yogurt
2 tb Minced parsley
1 tb Lemon juice
2 c Chicken or turkey; cubed
2 tb Bread crumbs
1 tb Grated Parmesan cheese

Preheat oven to 350°.

Bake squash, pierced in several places, on an
ungreased baking sheet, about an hour or until it
can be easily pierced with a fork. Set aside to
cool. Cook onion, celery, mushrooms and pepper in
2 tablespoons stock until soft, about 5 minutes.
Add flour and stir 1 minute. Add remaining stock,
milk and bay leaf and cook, stirring occasionally,
about 20 minutes. Remove bay leaf and add yogurt,
parsley and lemon juice. Remove from heat and set
aside. Cut the squash in half and remove the
seeds. Scrape “spaghetti” into an ungreased
casserole dish. Cover with chicken and sauce.
Sprinkle with bread crumbs and cheese; bake 30
minutes or until bubbly.


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