Spaghetti Squash Chicken Tetrazzini

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C).

2 . Stage

Bake squash in the preheated oven until easily pierced with a knife, about 30 minutes.

3 . Stage

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.

4 . Stage

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.

5 . Stage

Mix remaining olive oil, garlic, basil, dried onion, salt, and white pepper together in a bowl.

6 . Stage

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.

7 . Stage

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.

8 . Stage

Bake in the preheated oven, uncovered, until cheese is melted, 20 to 25 minutes.