Meal Prep - Low Carb Chicken Tetrazzini Recipe / Tetrazzini con Calabaza Espagueti

By Fit Men Cook · 45 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the squash into rings and scoop out the seeds and insides from each ring.
3. Place the rings on a parchment-lined baking sheet. Spray with olive oil and season with sea salt and pepper. Bake for 45 minutes until soft, then let cool.
4. Push the inside of each ring to release the spaghetti strands from the rind, then gently separate the strands. Put them in a large bowl.
5. Remove the skin from the rotisserie chicken and shred the meat with two forks. Weigh out your portion per serving.
6. Heat a nonstick skillet over medium heat with the olive oil, leek and garlic. Sauté for 3 minutes until the leek is soft and caramelised.
7. Add the rosemary and thyme and cook for 1 minute. Squeeze in the lemon juice.
8. Add the chicken broth and bring to a gentle simmer for 1 minute.
9. Pour in the coconut cream and lower the heat. Season to taste with sea salt and pepper.
10. Take the skillet off the heat. Fold in the chicken, then the spaghetti squash, and stir in the parsley.
11. Divide the filling evenly among airtight jars at least 17.5 oz in size, or put it all in a 6×6 baking dish.
12. Top each jar with a tablespoon of parmesan, then panko. Lightly spray the tops with olive oil.
13. Bake for 25 minutes.

Summarized from Fit Men Cook's video. Watch it for the details.

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