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from "Monday-to-Friday Chicken" by Michèle Urvater

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
 Monday-to-Friday Chicken

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

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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.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Spaghetti Squash - $1.49/lb
  College Inn Fat Free and Lower Sodium Chicken Broth - $1.49/ea
 14.5fl oz
  Katie's Best Boneless Skinless Chicken Breasts, Air-Chilled, Non-GMO, Raised w/o Antibiotics - $7.49/lb
  Organic Valley Heavy Whipping Cream - $4.29/ea
 1 pint
  Gotham Greens Local Basil - $3.99/ea
 approx. 1.25oz
Grana Padano - $17.99/lb
You May Already Have
  Breakstone's All-Natural Unsalted Butter - $3.99/ea
 2ct, 4oz ea
  Just FreshDirect Unbleached All-Purpose Flour - $4.29/ea
  La Baleine Fine Sea Salt - $4.69/ea
  Gefen Ground Black Pepper - $3.29/ea
Estimated Total:  
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