Post by RQuam on Jan 30, 2019 22:52:36 GMT -5
The second time I made this was almost as good as the first time. I say almost because of a major mistake on my part.
The squash gets cut in half and baked, then the "spaghetti" removed to be added to the broccoli and chicken mixture before stuffing the squash shells and baking again. The only problem was that I prepared the broccoli-chicken mixture and stuffed the squash shells but then realized I forgot to mix in the "spaghetti"! But in the end, that was a good thing because the squash strands were very bitter and were discarded as inedible.
The bitterness may have been from an over-ripe or spoiling squash because when I removed the seeds, I noticed some were already sprouting inside the squash.
Richard
www.eatingwell.com/recipe/266634/broccoli-chicken-alfredo-spaghetti-squash/
1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
2 tablespoons avocado oil or extra-virgin olive oil
12 ounces boneless, skinless chicken breast, cut into bite-size pieces
3 cups small broccoli florets
½ teaspoon salt
2 large cloves garlic, minced
1 cup reduced-fat milk
¾ cup grated Parmesan cheese
2 tablespoons cornstarch¼ teaspoon ground pepper
4 ounces fresh mozzarella cheese, patted dry and shredded ( ¾ cup)
Preheat oven to 450°F.
Place squash halves, cut-side down, in a microwave-safe dish. Add 2 tablespoons water. Microwave on High until the squash is tender, about 10 minutes. (Alternatively, place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.) When cool enough to handle, use a fork to scrape the squash flesh from the shells into a medium bowl. Place the squash shells, cut-side up, on a rimmed baking sheet.
Heat oil in a large skillet over medium-high heat. Add chicken, broccoli and salt; cook, stirring, until the chicken is cooked through and the broccoli is tender, about 5 minutes. Add garlic and cook, stirring, for 1 minute.
Whisk milk, Parmesan, cornstarch and pepper together in a measuring cup. Add to the pan and cook, stirring, until thickened, 1 to 2 minutes more. Stir in the squash flesh. Fill the squash shells with the chicken mixture. Top with mozzarella. Bake until heated through and cheese has melted, 12 to 15 minutes.
The squash gets cut in half and baked, then the "spaghetti" removed to be added to the broccoli and chicken mixture before stuffing the squash shells and baking again. The only problem was that I prepared the broccoli-chicken mixture and stuffed the squash shells but then realized I forgot to mix in the "spaghetti"! But in the end, that was a good thing because the squash strands were very bitter and were discarded as inedible.
The bitterness may have been from an over-ripe or spoiling squash because when I removed the seeds, I noticed some were already sprouting inside the squash.
Richard
www.eatingwell.com/recipe/266634/broccoli-chicken-alfredo-spaghetti-squash/
1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
2 tablespoons avocado oil or extra-virgin olive oil
12 ounces boneless, skinless chicken breast, cut into bite-size pieces
3 cups small broccoli florets
½ teaspoon salt
2 large cloves garlic, minced
1 cup reduced-fat milk
¾ cup grated Parmesan cheese
2 tablespoons cornstarch¼ teaspoon ground pepper
4 ounces fresh mozzarella cheese, patted dry and shredded ( ¾ cup)
Preheat oven to 450°F.
Place squash halves, cut-side down, in a microwave-safe dish. Add 2 tablespoons water. Microwave on High until the squash is tender, about 10 minutes. (Alternatively, place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.) When cool enough to handle, use a fork to scrape the squash flesh from the shells into a medium bowl. Place the squash shells, cut-side up, on a rimmed baking sheet.
Heat oil in a large skillet over medium-high heat. Add chicken, broccoli and salt; cook, stirring, until the chicken is cooked through and the broccoli is tender, about 5 minutes. Add garlic and cook, stirring, for 1 minute.
Whisk milk, Parmesan, cornstarch and pepper together in a measuring cup. Add to the pan and cook, stirring, until thickened, 1 to 2 minutes more. Stir in the squash flesh. Fill the squash shells with the chicken mixture. Top with mozzarella. Bake until heated through and cheese has melted, 12 to 15 minutes.
