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Ingredients

1 spaghetti squash, halved and seeded 2 cups cubed skinless, boneless chicken breasts 2 tablespoons olive oil, divided 4 tablespoons salted butter, melted, divided 2 tablespoons minced garlic, divided 3 teaspoons chopped fresh basil, divided 1 tablespoon dried minced onion ½ teaspoon salt ⅛ teaspoon white pepper 1 cup half-and-half 1 (10.75 ounce) can condensed cream of chicken and mushroom soup ½ cup grated Parmesan cheese

Nutrition Info

522.4 calories carbohydrate: 16.7 g cholesterol: 134.6 mg fat: 36.8 g fiber: 0.7 g protein: 31.7 g saturatedFat: 16.7 g servingSize: - sodium: 1230.1 mg sugar: 1.1 g transFat: : - unsaturatedFat: : -

Preheat the oven to 400 degrees F (200 degrees C).
Bake squash in the preheated oven until easily pierced with a knife, about 30 minutes.
Meanwhile, heat 2 tablespoons butter and 1 tablespoon oil in a frying pan over medium-high heat. Saute chicken in the pan with 1 tablespoon garlic and 1 teaspoon basil until browned and no longer pink, 7 to 10 minutes. Remove from heat.
Remove squash from the oven and cool until easily handled, about 5 minutes. Scrape insides of squash into strands with a fork and transfer to a bowl. Discard skins.
Mix remaining olive oil, garlic, basil, dried onion, salt, and white pepper together in a bowl.
Pour half-and-half and remaining butter into a Dutch oven and heat over medium heat. Stir in soup. Add the seasoning mixture and stir. Stir in chicken.
Ladle a bit of the sauce from the pot to cover the bottom of a baking dish. Put the spaghetti squash on top of the sauce and pour the remaining sauce and chicken on top. Stir to combine. Sprinkle Parmesan cheese over it.
Bake in the preheated oven, uncovered, until cheese is melted, 20 to 25 minutes.

4 servings

Chicken tetrazzini cooked with spaghetti squash instead of pasta.