Spaghetti Squash Chicken Tetrazzini

Gluten (and mushroom) Free Chicken Tetrazzini

1 large spaghetti squash
5 chicken breasts (cooked and shredded/sliced)
3 tablespoons truffle oil (or olive oil)
2 cups chicken broth
1 cup diced white onion
1 cup diced green onion
4 tablespoons diced parsley
2 cloves garlic
1/2 cup milk
1/2 cup shredded Italian blend cheese (parmesan, romano, and mozzarella)
Pepper to taste

Cook and shred the spaghetti squash, and set aside. I like to throw mine in the crockpot to “set it and forget it”, while I go about my day.

Cook and prepare the chicken. I like mine shredded – which can easily be done by throwing the baked chicken into your mixer on high for about 2 minutes. Voila!

In a large skillet (that will accommodate all items), heat to high, add the oil and white onion, and sauté until golden. Now add everything else, except a small amount of the cheese and mix well, turn down the temperature to low for about 10 minutes with a lid on the skillet. Mix one more time, and add the remaining cheese, return lid, and allow cheese to melt.

Serve hot with lots of garlic bread… and maybe some veggies.