Spaghetti Squash Chicken Tetrazzini
Cooked Spaghetti Squash
Cooked Chicken Breast
Fresh Sliced Mushrooms
Half & Half
Grated Parmesan Cheese
the green can
Any kind you prefer
Preheat oven to 350.
In a medium skillet, melt butter.
Add chopped onion and minced garlic and sautee for 2-3 minutes.
Add sliced mushrooms. Cook and stir until mushrooms begin to soften.
Sprinkle Baking Blend over onion/mushroom mixture and stir to coat.
Add chicken broth, half and half, thyme, basil, salt and pepper.
Bring to a boil, then reduce heat and simmer for 3-4 minutes, or until sauce begins to thicken.
Add parmesan cheese and stir well.
Remove from heat.
Place spaghetti squash and cooked chicken into a greased, 2 quart dish. (Mix well)
Pour cream sauce over spaghetti squash/chicken mixture.
Top with 1/2 Cup shredded cheese.
Bake for 25 - 30 minutes, or until bubbly. (I broiled mine for a couple minutes at the end,)
*If you do not have the Baking Blend, you should be able to use 1 Tablespoon each of almond flour, coconut flour, and flax meal.