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Creamy Spaghetti Squash Tetrazzini

  • Author: Chef Julie RD
  • Yield: 4


This Creamy Spaghetti Squash Tetrazzini featuring winter squash offers a unique twist to give you lots of nutrition in this creamy, savory dish.


  • 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


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Add celery, mushrooms, basil, oregano, and parsley. Cook for about 10 minutes or until mushrooms are tender.
  6. 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)
  7. 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.


  • To make vegetarian:
    Leave out the chicken and add another package of mushrooms or a can of beans.
  • Leftovers:
    Leftovers can be refrigerated in an airtight container for up to 5 days.
  • Substitution Ideas:
    Olive oil – swap canola oil, avocado oil, or unsalted butter
    Greek yogurt – swap soy or coconut yogurt for dairy free
    Cheddar cheese – swap plant-based cheese for dairy free
  • Having a hard time cutting squash in half?
    To make it easier to cut the spaghetti squash, pierce the squash with a paring knife. Place on a baking sheet and bake for 10 minutes just to slightly soften, so it will be easier to cut in half. It will be hot do be careful! Then slice in half, scoop out the seeds and proceed with cooking the squash according to the recipe directions.

Recipe from Peas and Hoppiness meal guide

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