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Low Carb Chicken Tetrazzini with Spaghetti Squash in Jars

Prep: 10 min
Cook: 30 min
Total: 40 min


Ingredients for 4 servings:

  • 620g spaghetti squash (1 large spaghetti squash)
  • 20oz Rotisserie chicken, pulled
  • 1 tablespoon olive oil
  • 1 tablespoon garlic, minced
  • 1/2 leek, chopped
    • Substitute: 1/2 cup red onion, chopped
  • 1/2 cup cremini mushrooms, chopped (optional)
  • 1 tablespoon fresh rosemary, diced
  • 2 teaspoons fresh thyme
  • juice from 1/2 lemon
  • 2/3 cup chicken broth, no-salt-added
  • 3/4 cup can coconut cream
    • Substitutes:
      • can coconut milk that has been chilled in the fridge for at least 4 hours.  ONLY scoop out the white portion at the top of the can.
  • 1/3 cup parsley, chopped
  •  Topping
    • 4 heaping tablespoons parmesan, grated or shredded
    • 4 heaping tablespoons (wheat) panko or wheat bread crumbs
  • Garnish
    • fresh parsley


Step 1

Set oven to 400F.

Step 2

Chop squash into rings, then cut out the inside of each ring.

Step 3

Place the rings on a baking sheet lined with parchment paper. Spray the rings with olive oil, then sprinkle with sea salt & pepper. Bake for 45 minutes, or until soft. Allow them to cool before handling.

Step 4

Gently push the inside of the rings to remove the spaghetti from the rind. Then carefully pull apart the spaghetti. Place the spaghetti in a large bowl and set aside.

Step 5

Remove the skin from a rotisserie chicken, then pull the chicken apart with forks. Set aside and measure out your desired portion per serving (i.e., 4oz – 7oz, etc).

Step 6

Set a nonstick skillet on medium heat, add olive oil, leeks and garlic. Sauté for 3 minutes or until the leeks are soft and caramelized.

Step 7

Add rosemary and thyme and cook for 1 minute, then squeeze in fresh lemon.

Step 8

Add chicken broth and bring to a light simmer for 1 minute.

Step 9

Pour in coconut cream and reduce the heat. Season to taste with sea salt & pepper.

Step 10

Remove the skillet from the heat, then fold in the chicken, and then the spaghetti. Add parsley and mix together.

Step 11

Evenly divide the filling among hermetic jars – at least 17.5oz in size (or the size that corresponds with your portion size). Alternatively, just add the filling to a 6×6 baking dish.

Step 12

Top each jar with a tablespoon of parmesan, then panko. Lightly spray each top with olive oil to help get that golden brown topping.

Step 13

Bake for 25 minutes.

Step 14

Garnish and enjoy!