Spaghetti Squash provides a vegetable “pasta” component as well as a vessel for serving this variation of a classic Italian recipe. It's another garden inspired dish.
Chicken Alfredo Stuffed Spaghetti Squash 4 servings
1 medium-sized spaghetti squash
2 tablesooons olive oil
1/2 cup diced onions (yellow or white)
3 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups milk
1/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
Squeeze of two of fresh lemon
2 cups shredded cooked chicken
1/2 cup shredded mozzarella cheese
Chopped fresh parsley for garnish
- Preheat oven to 400°F.
- Use a large knife to cut the spaghetti squash lengthwise from stem to stem.
- Lightly coat the flesh with cooking spray, and place cut-side down on a baking sheet. Bake for 30 to 40 minutes, under tender. Let sit until cool enough to handle.
- Meanwhile, heat oil in a large skillet over medium heat. Add onions and garlic; cook 3 minutes, until soft.
- Whisk in flour, and cook 2 minutes. Gradually add in milk, and whisk until smooth. Gently simmer until thickened, about 3 to 4 minutes.
- Stir in Parmesan cheese, salt, and pepper, and a squeeze of two of lemon. Remove from heat and add shredded chicken.
- Scrape out and discard the seeds of the spaghetti squash. Use a fork to scrape out all of the spaghetti-like strands, and stir them into the chicken Alfredo mixture.
- Fill empty squash boats evenly with chicken Alfredo mixture, and sprinkle mozzarella cheese overtop.
- Return to oven and bake for 10 minutes. Set broil to HIGH and broil for 2 minutes, or until cheese is golden in some spots.
- Remove from oven and garnish with fresh parsley.
1 medium-sized spaghetti squash
2 tablesooons olive oil
1/2 cup diced onions (yellow or white)
3 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups milk
1/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
Squeeze of two of fresh lemon
2 cups shredded cooked chicken
1/2 cup shredded mozzarella cheese
Chopped fresh parsley for garnish
- Preheat oven to 400°F.
- Use a large knife to cut the spaghetti squash lengthwise from stem to stem.
- Lightly coat the flesh with cooking spray, and place cut-side down on a baking sheet. Bake for 30 to 40 minutes, under tender. Let sit until cool enough to handle.
- Meanwhile, heat oil in a large skillet over medium heat. Add onions and garlic; cook 3 minutes, until soft.
- Whisk in flour, and cook 2 minutes. Gradually add in milk, and whisk until smooth. Gently simmer until thickened, about 3 to 4 minutes.
- Stir in Parmesan cheese, salt, and pepper, and a squeeze of two of lemon. Remove from heat and add shredded chicken.
- Scrape out and discard the seeds of the spaghetti squash. Use a fork to scrape out all of the spaghetti-like strands, and stir them into the chicken Alfredo mixture.
- Fill empty squash boats evenly with chicken Alfredo mixture, and sprinkle mozzarella cheese overtop.
- Return to oven and bake for 10 minutes. Set broil to HIGH and broil for 2 minutes, or until cheese is golden in some spots.
- Remove from oven and garnish with fresh parsley.
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