BAKED SPAGHETTI SQUASH AND CHICKEN
I don't prepare spaghetti squash often because it takes a while to cook, but when I do, I am reminded of how delicious it is. I like to serve it with this chicken in cream sauce because the sauce envelops each strand of the spaghetti squash as it would pasta. I have discovered that it is easier to remove the seeds when the squash is partially cooked, before it becomes too hot to handle.
Makes: 4 servings
Time: 15 minutes preparation — 1 hour no-work baking time
| (CLICK TO BUY)
1 spaghetti squash (3 to 3 1/2 pounds)
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
12 ounces skinless, boneless chicken breasts, cut into 1/2-inch cubes
1/2 cup milk or heavy (or whipping) cream
Salt and freshly ground black pepper
1/2 cup (packed) fresh basil leaves
1/3 cup grated Parmesan cheese
|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.|
Excerpted from MONDAY-TO-FRIDAY CHICKEN copyright © 1998 Michele Urvater.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.