Spaghetti squash is topped with a rich and creamy sauce made with tomatoes, leeks, garlic, olives, bacon, wine, and Parmesan cheese. If you don't like spaghetti squash, serve this incredibly tasty sauce over traditional pasta of your choice. Have all ingredients prepped and ready to go. The spaghetti squash may be cooked in advance and reheated. This goes together pretty fast once you begin.
Prep Time: 20 minutes
Cook Time: 1 hour, 25 minutes
Total Time: 1 hour, 45 minutes
Yield: 4 servings
Ingredients:
- 1 spaghetti squash
- 1 leek
- 4 slices bacon, cut into 1-inch dice
- 4 large garlic cloves, chopped
- 3 Tablespoons flour
- 1 cup white wine
- 1-3/4 cups chicken broth (1 can or homemade)
- 2 large boneless skinless chicken breast halves, cut into 1-inch pieces
- 1 teaspoon fresh thyme leaves
- 4 fresh sage leaves, chopped
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 cup heavy cream
- 2 roma tomatoes, chopped into 1/2-inch dice
- 1/2 cup black olive wedges
- 1/2 cup Parmesan cheese
- Chopped parsley for garnish
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
Spaghetti Squash with Mediterranean Chicken Sauce Recipe Photo © 2011 Lindsey Carrasco, licensed to About.com, Inc.
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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
Spaghetti Squash with Mediterranean Chicken Sauce Recipe Photo © 2011 Lindsey Carrasco, licensed to About.com, Inc.
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