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This creamy spaghetti squash chicken tetrazzini casserole is full of vegetables and comforting flavors. It comes together quickly, and will have your family begging for more! This recipe is low carb, sugar free, gluten free, and a Trim Healthy Mama S Recipe.
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Recently, I was looking through an old cookbook for inspiration and came across a recipe for chicken tetrazzini. The recipe intrigued me, and I set to work to see how I could make this dish low carb. Long after the recipe was created and the dish eaten, I began to wonder - "Why it is called tetrazzini?" Turns out, according to my source,
"The dish is named after Italian opera star Luisa Tetrazzini. It is widely believed to have been invented circa 1908–1910 by Ernest Arbogast, the chef at the Palace Hotel in San Francisco, California, where Tetrazzini was a long-time resident."
So this delicious chicken dish was named after a famous opera star! I never would have guessed!
But you are not here to find out about the history of our beloved Chicken Tetrazzini! You want the recipe! Of course, the pasta in this dish has been replaced with spaghetti squash, and I did not use any kind of crunchy coating for the top. But you could use crushed pork rinds if you wanted a crispy topping.
Now, I must confess something to you . . . I do not like mushrooms. I know, I know! My husband loves them, but I do not. I can eat them raw in salads. But I actually ate them in this casserole, and I didn't mind them! I must be growing up! (If you do not like mushrooms, you can omit them.)
Now, I know some people do not like cooking spaghetti squash. And if you try to cut it raw, it can be downright dangerous! Those squash are so HARD! I'm always afraid I'm going to cut my finger off! But I have a secret for you . . . I cook my spaghetti squash in my Instant Pot! Yes! I love my Instant Pot, and I use it probably three to four times per week.
I don't poke any holes in the squash, I just place the whole squash directly in my Instant Pot Liner, add 1 cup of water, set to manual pressure for 20 minutes, then do a quick pressure release. And there you go - a completely cooked spaghetti squash that did not cause any imminent danger to my fingers! (Ha!) (Someone has since mentioned that you can poke a couple of holes in the squash to release steam, but I have always cooked them without holes.) My Instant Pot has been such a time saver!
Elaine
The name totally corresponds with the dish itself - delicious, beautiful and very unique - great job!
Fiona
I love Chicken Tetrazzini - definitely need to try this version with spaghetti squash!
Melissa lunde
Yummm!
Melissa Moore
This should work just as well with Troodles in place of spaghetti squash, right?
Sarah Hardy
I would think so!
Dawn
Is it possible to make without the mushrooms? Or I guess blend them up? In our family recipe for Chicken Tetrazzini, we used Cream of Mushroom soup and strained the mushroom pieces out! LOL Anyway, not we are of course, eating healthy and avoiding that soup altogether, but I miss the taste of Tetrazzini! What do you think us mushroom haters should do? 🙂
Sarah Hardy
I would just omit them! (I'm not a mushroom fan, either!)
Janell Young
Just a heads up...this printable form of this recipe doesn't have your website or name on it!
Leanne Schwab
This is DEFINITELY a keeper! Delicious flavor! I kept the squash seperate because I thought it would be yummy over broccol also! We had it 1 night over spag squash & another night over steamed broccoli with fresh, crisp salad. Perfect! Better than a restaurant! Thank you!
Sarah Hardy
Awe, I'm so glad you enjoyed it!
Katie Obenchain
This was fabulous! Savory flavor! I didn’t have flax meal so I did 1.5 T almond and coconut flour and I couldn’t get it to thicken?!! Ended up with little extra half n half with cornstarch. Also felt maybe the almond flour gave it a bit of grit taste? Anyone else? I’m not well versed with almond flour yet. Thnx!!!
Samantha Cook
Will this freeze ok? I was thinking of make a double batch because I have more than 2 cups of spaghetti squash.
Sarah Hardy
I have not personally tried freezing it, but I think it would.
Leah
Sarah, I'm wondering about using zucchini and/or broccoli in place of the mushrooms (I like mushrooms...just don't have any). Or should I just leave them out and have the broccoli and/or zucchini on the side?
Sarah Hardy
Hi Leah, I think broccoli would work great! Zucchini may be a bit watery.
Samantha Cook
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