79 CHRISTMAS COOKBOOK
Chicken Tetrazzini
with Spaghetti
Squash
MAKES 6 TO 8 SERVINGS
Make it meatless by trading the
chicken for a can of rinsed and
drained white beans and trading the
chicken broth for vegetable broth.
1 large spaghetti squash, halved
lengthwise and seeded
1 cup water, divided
½ cup unsalted butter
1 cup diced yellow onion
2 teaspoons minced garlic
1⁄3 cup all-purpose flour
1 tablespoon chopped fresh
thyme
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 cup chicken broth
1 cup heavy whipping cream
3 cups shredded cooked chicken
2 cups shredded mild Cheddar
cheese, divided
1¼ cups halved cherry tomatoes,
divided
3 cups cubed cornbread, divided
Garnish: ground black pepper,
chopped fresh thyme
- Preheat oven to 350°. Spray a
2- to 3-quart baking dish with
cooking spray. - In a microwave-safe dish, place
one squash half, cut side down;
add ½ cup water. Cover with
plastic wrap, and microwave
on high for 9 to 10 minutes. Let
cool; using a fork, scrape out
squash into a large bowl. Repeat
with remaining squash half and
remaining ½ cup water. - In a large skillet, melt butter
over medium heat. Add onion and
garlic; cook, stirring occasionally,
until tender, about 3 minutes. Stir
in flour, thyme, salt, and pepper;
cook for 2 minutes, stirring
constantly. Whisk in broth and
cream; cook, stirring frequently,
until thickened, about 5 minutes.
Stir in squash, chicken, 1 cup
cheese, and 1 cup tomatoes.
Gently fold in 2 cups cornbread.
Spoon mixture into prepared dish.
Top with remaining 1 cup cheese,
remaining ¼ cup tomatoes, and
remaining 1 cup cornbread. - Bake until hot and bubbly, 35 to
45 minutes. Sprinkle with pepper
and thyme, if desired.
Butternut Squash
Casserole with Pulled
Pork and Thyme
MAKES 6 TO 8 SERVING
The simple fl avors of this stunning
casserole come together to create
a dish that’s both comforting and
unexpectedly elegant.
4 pounds butternut squash,
thinly sliced
1 pound pulled pork
3 cups heavy whipping cream
3 cups shredded sharp white
Cheddar cheese, divided
3 tablespoons chopped fresh
thyme
4 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 cup panko (Japanese bread
crumbs)
¼ cup unsalted butter, melted
Garnish: chopped fresh thyme
- Preheat oven to 350°. Spray a
deep 13x9-inch baking dish with
cooking spray. - In a large stockpot, bring squash
and water to cover to a boil over
high heat. Reduce heat to low,
and simmer until squash is tender,
about 4 minutes; drain well. - Spread pork in bottom of
prepared pan. Top with half of
squash slices. - In a large bowl, combine cream,
2 cups cheese, thyme, garlic, salt,
and pepper. Pour half of cream
mixture over squash. Top with
remaining squash slices and
remaining cream mixture. - In a small bowl, combine panko,
melted butter, and remaining 1 cup
cheese. Sprinkle over casserole. - Bake until bubbly, about
30 minutes. Sprinkle with thyme,
if desired.