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  1. Spaghetti Squash and Chicken Tetrazzini

Spaghetti Squash and Chicken Tetrazzini

00:45:00 6 servings, 1-1/2 cups (375 mL) each
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6 servings, 1-1/2 cups (375 mL) each

A baked pasta recipe without the pasta? In this tetrazzini recipe, we used roasted spaghetti squash in the place of traditional pasta, and it works beautifully. Mushrooms, leeks, chicken and Parmesan combine to make a creamy sauce.

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Make It

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  • Pierce squash several times with fork or sharp knife. Microwave on HIGH 10 to 15 min. or just until softened, turning every 5 min. Meanwhile, heat oil in large skillet on medium-high heat. Add mushrooms and leeks; cook and stir 8 to 10 min. or until mushrooms release their liquid.
  • Add cream cheese product and milk; cook 3 to 5 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly. Add chicken; cook and stir 1 min. or until heated through.
  • Heat broiler. Cut squash in half; remove and discard seeds. Use fork to scrape insides of squash to form strands; place in 13x9-inch baking dish sprayed with cooking spray. Top with chicken mixture and shredded cheeses. Broil, 6 inches from heat, 5 to 7 min. or until cheeses are melted and golden brown. Sprinkle with parsley.


Prepare using chopped cooked turkey.

Special Extra

Add 1 tsp. crushed red pepper to cooked vegetables in skillet along with the cream cheese product and milk.


  • 6 servings, 1-1/2 cups (375 mL) each

Nutritional Information

Serving Size 6 servings, 1-1/2 cups (375 mL) each
Calories 370
% Daily Value
Total fat 17g
Saturated fat 9g
Cholesterol 90mg
Sodium 390mg
Carbohydrate 23g
Dietary fibre 4g
Sugars 12g
Protein 32g
Vitamin A 20 %DV
Vitamin C 20 %DV
Calcium 25 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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