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Have you made Baked Spaghetti Squash And Chicken (mf)?
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Spaghetti Squash And Chicken (mf)

Recipe Tags: Poultry Recipes

Date Added: January 28, 2013


3 1/2 Pounds Spaghetti Squash halve l'wise, seed
2 Tablespoons Butter softned
2 Tablespoons Flour bleached, sifted
1 Unit Garlic minced
1 Cup Chicken Broth vegetable broth or water
12 Ounces Boneless Chicken Breasts cut in 1/2&
1/2 Cup Milk or heavy cream
1/2 Cup Parmesan Cheese Freshly grated
1/2 Cup Fresh Parsley or basil leaves; packed
1 Unit Pepper to taste
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1. Preheat the oven to 375 degrees.

2. With a sharp knife, prick the squash in 2 to 3 places and set it on a baking pan.

3. Bake for 30 minutes. Remove it from the oven, cut it in half lengthwise and scoop out the seeds.

4. Return the squash halves, cut side down, to the baking sheet and bake for another 30 minutes or until tender.

5. While the squash is cooking, heat the butter in a medium sized saucepan.

6. Add the flour and cook for 1 minute, stirring continuously.

7. Add the garlic, broth and bring the mixture to a boil, whisking all the while.

8. Add the chicken and simmer, uncovered, for 3 to 5 minutes or until chicken is cooked through.

9. Remove from the heat and stir in the milk or heavy cream.

10. Season with 1 teaspoon of salt and pepper to taste; set aside and reheat over low heat when you remove the squash from the oven.

11. Remove the squash from the oven. With a fork rake the squash until it separates fully into strands and only the shell remains.

12. Transfer the strands to pasta bowls. Remove the chicken sauce from the heat, stir in the cheese and parsley or basil and adjust the seasoning.

13. Serve the sauce over the strands of squash. Yield: 4 to 6 servings (this recipe was posted calling for 33 1/2 pound spaghetti squash.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, MSG, Poultry, Cheese, Garlic allergies.
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