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Spaghetti Squash Tetrazzini Recipe

Spaghetti Squash Tetrazzini Recipe

1-hour recipe Serves 8
Looking for a new way to sneak more veggies onto the dinner table? This spaghetti squash tetrazzini recipe— with the squash cleverly disguised as a pasta— will hit the spot on chilly winter evenings.
1-hour recipe Serves 8

Directions

Prep: 20 mins | Cook: 40 mins
  • 1

    Position rack in centre of oven, then preheat to 450°F.

  • 2

    Crumble dried mushrooms in a medium bowl. Add apple juice and let soak 10 minutes.

  • 3

    Make small slits all over surface of squash with a paring knife.

  • 4

    Microwave on high, turning halfway, until tender, 12 to 15 minutes. Slice in half lengthwise. Let stand 10 minutes. Scoop out and discard seeds. Use the tines of a fork to scrape out squash strands. Reserve.

  • 5

    Heat a large non-stick frying pan over medium. Add oil, garlic and mushrooms. Cook, stirring often, until mushrooms soften and liquid evaporates, about 8 minutes. Add flour, basil, salt, nutmeg, pepper and soaked dried mushrooms with juice. Cook, stirring often, 1 minute. Stir in milk. Cook until sauce thickens, 2 to 3 minutes.

  • 6

    Remove from heat, then stir in mozzarella and squash strands.

  • 7

    Transfer squash mixture to a 9x13-inch baking dish. Smooth top. Top with tomato slices. Sprinkle with Parmesan. Bake until bubbly, 15 to 20 minutes.

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Last updated: July 13th, 2021

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