Chicken Stuffed Spaghetti Squash

· 1 large spaghetti squash, halved and seeds removed

· 4 garlic cloves, minced

· 2 tablespoons fresh minced thyme

· fresh cracked black pepper and salt, to taste

· 1 cup cooked and shredded chicken

· 1/2 cup chicken broth

· 1 cup half and half

· 1 1/2 cups four-cheese Italian blend shredded cheese

· 2 tablespoons minced chives

· Preheat oven to 400°F. 

· Place spaghetti squash cut side up on a baking pan/dish. If your spaghetti squash does not sit level, make a little stand with foil by crunching it up into an oval bowl shape formed to the bottom of your spaghetti squash. 

· Divide garlic, thyme, black pepper, salt and shredded chicken between both empty cavities of the spaghetti squash. 

· Divide the chicken broth and half and half in each half of spaghetti squash, filling to the top. Gently stir the mixture. 

· Bake for 35 to 40 minutes, until the squash is fork tender. 

· Remove squash from oven and turn broiler on low. 

· Using two forks, pull spaghetti squash away from the edges of the squash to easily shred it. (Watch the video at the top of the page to see how I did it.) 

· Top both halves with cheese and place under the broiler until cheese is melted and slightly toasted. This will only take a minute or two, so watch closely. 

· Top with chives (and extra thyme if you love it like I do) and serve immediately!

Source : here

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