Type
Italian
Description
For hearty appetites, serve this as a"dinner in a bowl" adding just
a green salad and some garlic bread to round out the meal.
For smaller appetites. serve with a salad or spoon some of the
baked squash and filling over rice or couscous.
Ingredients
2 medium spaghetti squash
60 mL ( 1/4 cup) butter
250 mL (1 cup) fresh bread crumbs
60 mL ( 1/4 cup) grated Parmesan cheese
30 mL (2 tbsp) chopped fresh parsley
1 sweet red pepper, diced
250 mL (1 cup) sliced mushrooms
350 g (12 oz) skinless, boneless chicken br3asts, cut in bite-size
pieces
60 mL ( 1/4 cup) all-purpose flour
500 mL (2 cups) milk
250 mL (1 cup) fresh, frozen or drained canned peas
1 mL ( 1/4 tsp) nutmeg
Salt and pepper
Directions
Cut each squash in half lengthwise; scoop out seeds. Place cut side
down on foil or parchment paper-lined rimmed baking sheet; bake in
200 C (400 F) oven for 40 minutes or until very tender.
Meanwhile, in large saucepan, melt butter. In bowl, combine bread
crumbs, Parmesan cheese, half the parsley, and 15 mL (1 tbsp) of
the melted butter. Set aside.
Reheat remaining butter over medium-high heat until foaming. Add
red pepper and mushrooms; cook, stirring frequently for 5 minutes.
Add chicken; cook, stirring frequently for 5 minutes. Add flour,
stir for 1 minute, lowering heat if necessary to prevent
scorching.
Gradually stir in milk; simmer, stirring until thickened, bubbling
and smooth. Remove from heat. Stir in peas and nutmeg; season with
salt and pepper to taste.
Turn squash half side up. With fork, rake spaghetti-like strands to
separate (do not remove). Spoon in hot chicken mixture; sprinkle
with reserved crumb mixture. Bake in 200 C (400 F) oven for 10
minutes until heated through.
