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Spaghetti Squash Chicken Tetrazzini (Low Carb, Gluten Free, THM-S) #trimhealthymama #thm #thms #chicken #recipe #tetrazzini #glutenfree #lowcarb #lowcarbcasserole
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5 from 1 vote

Spaghetti Squash Chicken Tetrazzini

Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Servings: 6 Servings


  • 2 Cups Cooked Spaghetti Squash
  • 2 Cups Cooked Chicken Breast
  • 1 Tablespoon Butter
  • 1/2 Cup Chopped Onion
  • 3 Garlic Cloves Minced
  • 2 Cups Fresh Sliced Mushrooms
  • 3 Tablespoons Baking Blend*
  • 1 Cup Chicken Broth
  • 1 Cup Half & Half
  • 3/4 Teaspoon Thyme
  • 1 Teaspoon Basil
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 1/2 Cup Grated Parmesan Cheese the green can
  • 1/2 Cup Shredded Cheese 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.