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Baked Spaghetti Squash And Chicken

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Ingredients
  Spaghetti squash 3 1⁄2 Pound (1 Number)
  Butter 2 Tablespoon
  All purpose flour 2 Tablespoon
  Chicken broth 1 Cup (16 tbs)
  Boneless skinless chicken breasts 12 Ounce, cut into 1/2-inch cubes
  Milk/Heavy whipping cream 1⁄2 Cup (8 tbs)
  Heavy whipping cream/Milk 1⁄2 Cup (8 tbs)
  Fresh basil leaves 1⁄2 Cup (8 tbs) (Packed)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

1. Preheat the oven to 375 °F.
2. Using a sharp knife, prick the squash in two or three places. Set it on a baking pan and bake for 30 minutes. Remove the pan from the oven, cut the squash in half lengthwise, and scoop out the seeds. Return the squash halves, cut side down, to the pan and bake until tender, 30 minutes more.
3. Meanwhile, melt the butter in a medium-size saucepan over medium-low heat. Add the flour and cook, stirring continuously, for 1 minute. Whisk in the broth and bring the mixture to a boil, whisking all the while. Add the chicken and simmer, uncovered, over low heat until it is cooked through, 3 to 5 minutes. Remove from the heat and stir in the milk. Season with 1 teaspoon salt and pepper to taste.
4. Chop the basil. Ten minutes before the squash is done, gently reheat the chicken in the sauce. Stir the basil and Parmesan into the sauce and adjust the seasoning.
5. Remove the squash from the oven. Use a fork to rake the interior of the squash until it separates fully into strands and only the shell remains. Transfer the squash strands to a serving dish, and top with the chicken and cheese sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Squash
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
75 Minutes
Ready In: 
85 Minutes
Servings: 
4

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