Simple Spaghetti Squash with Mediterranean ...

Spaghetti squash topped with a rich creamy sauce of tomatoes, leeks, garlic, olives, bacon, wine and Parmesan cheese. If you do not like spaghetti squash, serve this sauce over incredibly tasty traditional pasta of your choice. If everything prepared and ready to go the ingredients. The cooked spaghetti squash can be pre-heated. They go pretty quickly once you start together.

Preparation time: 20 minutes

Cooking time: 1 hour and 25 minutes

Total time: 1 hour and 45 minutes

Yield: 4 servings

Ingredients:

• 1 spaghetti squash
• 1 leek
• 4 slices bacon, cut into 1-inch cubes
• 4 garlic cloves, finely chopped
• 3 tablespoons flour
• 1 cup white wine
• 1-3 / 4 cups chicken broth 1 can (or at home)
• Chopped 2 large chicken halves boneless, skinless, in 1-inch pieces
• 1 teaspoon fresh thyme leaves
• 4 fresh sage leaves, chopped
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 1 cup of cream
• 2 diced tomatoes, 1/2 inch
• Half a cup of olive oil black corners
• A half cup of parmesan cheese
• Chopped parsley for garnish

Preparation:

Preheat oven to 375 F. Prick spaghetti squash everything with a skewer. Show spaghetti squash in a pan and cook for 1 hour. When are cool enough, cut spaghetti squash in half lengthwise with a serrated knife. Remove the seeds and chop the dough into the son of spaghetti. Keep warm.

Cut halve the leeks lengthwise and rinse well in a tub full of water, and be sure to remove all dirt. Drain and cut the leek into strips 3 inches long and half an inch wide, 2 inches of the green part and the center of the tender leaves.

Heat a large skillet over medium heat. Fry. Bacon and leeks, stirring frequently, until the leeks begin to brown and caramelize add. Garlic and cook 1 minute Cook flour and 2 minutes. In the wine carefully pour. Stir and cook 2 minutes, then add chicken broth. Bring to a boil. Add chicken, thyme, sage, salt, pepper and cream. Simmer until the meat is tender and sauce thickens through, about 5-8 minutes. Add tomatoes, black olives and parmesan cheese and bake until hot.

Serve over cooked spaghetti squash and sprinkle with chopped parsley.

Yield: 4 servings
_{Mediterranean Chicken Spaghetti Squash Sauce Recipe Photo © 2011 Lindsey left Carrasco About.com, Inc.}

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