Saturday, January 11, 2014

Paleo Butternut Squash Tetrazzini

I came across this recipe on Pinterest the other day, and I was immediately intrigued.  In my family, we have always made a version of tetrazzini that we are all obsessed with.  It involves spaghetti, canned soup, and a lot of cheese.  Of course, that is definitely not Paleo-friendly.  So I was hoping that this would be a great healthy alternative.  This is really yummy and definitely healthy, but obviously nothing compares to real pasta and cheese!  Regardless, it's a nice option if you want the same idea, but more veggie-packed and healthy.  You can use any meat you want- the original uses turkey but I opted for chicken- either would be tasty.  Here is what I did:

Paleo Butternut Squash Tetrazzini
(serves 3-4)
  • 1/2 large spaghetti squash
  • 1-2 T olive oil, plus additional 1/4 c
  • 1/2 c diced onion
  • 1 c white mushrooms, sliced
  • salt & pepper
  • 1-2 cloves garlic, chopped
  • 1 medium shallot, chopped
  • 1 c cooked butternut squash (I roasted half a squash in the oven)
  • 1/4 c plain almond milk
  • 1/4 c sherry (OPTIONAL if you don't use alcohol)
  • 1/4-1/2 c chicken broth
  • 1 c frozen peas (OPTIONAL if you are strict anti-legumes)
  • 2 c cooked, cubed chicken (or turkey)
Preheat the oven to 350 degrees. Bake the squash about 50 minutes, or until cooked and tender.  I baked half a spaghetti squash and half a butternut squash.  When they are done, scoop out the innards for each.

In a large skillet, heat 1-2 T olive oil over medium heat. Add the onion, mushrooms, and some salt and black pepper.  Cook for 10 minutes, stirring occasionally; the onion should be translucent and the mushrooms should have released their juices.  Lower the heat to low.

In a bowl with an immersion blender, or with a food processor, combine the garlic, shallot, squash, almond milk, sherry, broth and more salt and black pepper.  Pulse/blend until well incorporated. While blending, gradually add the remaining 1/4 cup of oil to form a smooth sauce.  Transfer the sauce to the skillet with the onion-mushroom mixture; add the cooked spaghetti squash, peas, and chicken.  Stir to incorporate and coat evenly.

Serve alone or add another veggie or a salad.  For us, this was tasty, but of course not the same as the usual cheesey-goodness we are used to.  But for a healthy meal, this was a great option.  Enjoy!

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