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Three Cheese Chicken Tetrazzini With Spaghetti Squash

  • Servings: 6
  • Calories: 372 kcal

Bring the fall flavor of spaghetti squash to your table with this casserole. Try the recipe now!


  • 1 small spaghetti squash (approximately 2 cups cooked)
  • 6 ounces spaghetti, dry pasta
  • 1 tablespoon olive oil
  • 2 tablespoons onion, chopped
  • 2 cloves garlic, minced (or 1/4 teaspoon garlic powder)
  • 1 small can mushrooms (drained) and/or 1/2 chopped green and/or red pepper, if desired
  • 1 10.5-ounce can low fat cream of mushroom soup
  • 4 ounces low fat cream cheese
  • 2 tablespoons milk
  • 1/2 teaspoon Mrs. Dash
  • 2 cups chopped, cooked chicken breast
  • 2 cups shredded cheddar cheese (or 5 slices American cheese)
  • 1/4 cup parmesan cheese


  1. Cut top and bottom off spaghetti squash. Cut in half from top to bottom. Scoop out and discard seeds. Put 1 inch water in 9x13” baking pan. Place squash in pan, cut side down. Bake at 350 degrees for 1 hour or until fork pierces skin of squash and is soft. Drain water and flake squash with a fork to separate out into spaghetti-like consistency. Place squash into baking pan and discard skin.
  2. Boil water in saucepan and add spaghetti broken into quarters (approximately 2- to 3-inch pieces). Cook until al dente (cooked but firm,) approximately 5 to 7 minutes. Drain and add to spaghetti squash.
  3. Heat oil in skillet on medium high. Add onion, mushrooms, and peppers as desired and cook until tender. Add garlic during last 2 minutes of cooking. Stir in condensed soup, cream cheese, parmesan cheese, milk, Mrs. Dash (or preferred seasoning without salt), and half of cheddar cheese. Add in chopped chicken, stir.
  4. Using a fork, stir sauce/chicken mixture into spaghetti and spread into 9x13” pan. Top with remaining cheese.
  5. Bake at 350 degrees F for approximately 25 minutes, until heated through.  

Karyn Catrine, MS, RDN, LD