Paleo Butternut Squash Tetrazzini
- 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!