Chicken Al­fredo Spaghetti Squash Boats

Kuwait Times - - FOOD -


1 medium spaghetti squash 2 large gar­lic cloves 1 tbsp olive oil, ex­tra vir­gin 3/4 cup chicken stock, low sodium 2 tsp corn­starch 1/2 tsp salt 1/2 tsp ground black pep­per 1/2 cup (2 oz) Parme­san cheese, grated 3/4 cup plain Greek yo­gurt, non-fat 2 cups (6 oz) cooked chicken breast, shred­ded 1/4 cup low fat Moz­zarella cheese, shred­ded


Pre­heat oven to 400 F de­grees F. Cut spaghetti squash in half length­wise and scoop the seeds out. Place cut side down on a bak­ing sheet lined with parch­ment pa­per and bake for 30 min­utes. Re­move from the oven and let cool un­til safe to the touch, about 15 min­utes.

In the mean­while, pre­heat large skil­let on medium heat and add olive oil. Add gar­lic and saute for a minute or two or un­til fra­grant, stir­ring fre­quently. Add chicken stock, corn­starch, salt, pep­per and whisk un­til smooth. Bring to a boil, re­duce heat to low and sim­mer for a few min­utes un­til sauce has thick­ened a bit. Re­move from heat, add Parme­san cheese and stir un­til smooth and cheese has melted. Add Greek yo­gurt and stir again un­til smooth. Add chicken and stir to com­bine. Set aside.

Re­duce oven tem­per­a­ture to 375 de­grees F. Us­ing a fork, sep­a­rate spaghetti squash into strands leav­ing them in­side the shells. Scoop Chicken Al­fredo sauce on top of each shell and gen­tly move around with a fork to make the sauce set­tle deeper into the spaghetti squash. Top each shell with 2 tbsp Moz­zarella, place in a bak­ing dish and bake for 10 12 min­utes and then broil on High for 5 more min­utes. Stir the squash with a sauce a bit be­fore serv­ing and serve hot.

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