Ingredients Jump to Instructions ↓

  1. 1 spaghetti squash

  2. 1 leek

  3. 4 slices bacon, cut into 1-inch dice

  4. 4 large garlic cloves, chopped

  5. 3 Tbsp flour

  6. 1 cup white wine

  7. 1-3/4 cups chicken broth (1 can or homemade)

  8. 2 large boneless skinless chicken breast halves, cut into 1-inch pieces

  9. 1 tsp fresh thyme leaves

  10. 4 fresh sage leaves, chopped

  11. 1 tsp kosher salt Freshly ground black pepper

  12. 1 cup heavy cream

  13. 2 roma tomatoes, chopped into 1/2-inch dice

  14. 1/2 cup black olive wedges

  15. 1/2 cup Parmesan cheese Chopped parsley for garnish

Instructions Jump to Ingredients ↑

  1. Preparation: Preheat oven to 375 F. Prick spaghetti squash all over with a skewer. Place spaghetti squash in a pan and bake for 1 hour. When cool enough to handle, cut spaghetti squash in half lengthwise with a serrated knife. Scoop out the seeds, then shred pulp into spaghetti-like strands. Keep warm. Cut leek in half lengthwise and rinse thoroughly in a sink full of water, making sure to remove all dirt. Drain and cut leek into strips about 3 inches long and 1/2 inch wide, including 2 inches of the green part and the center tender leaves. Heat a large, heavy skillet over medium heat. Gently saute the bacon and leeks , stirring often, until leeks begin to brown and carmelize. Add garlic and cook 1 minute. Stir in flour and cook 2 minutes. Carefully pour in wine . Stir and cook 2 minutes, then add chicken broth. Bring to a simmer. Add chicken , thyme , sage , salt , pepper , and cream. Gently simmer until chicken is cooked through and sauce thickens, about 5 to 8 minutes. Add tomatoes , black olives , and Parmesan cheese and cook only until heated through. Serve over cooked spaghetti squash and sprinkle with chopped parsley. Yield: 4 servings Photo © 2006 Peggy Trowbridge, licensed to, Inc.


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