- 4 chicken breasts
- spaghetti squash, approximately 4 lbs
- 3 strips of bacon
- 1 cup of sliced crimini mushrooms
- 1 1/2 cup of milk
- 1 cup heavy cream
- 1 cup parmesan/romano cheese mix
- 1 tbsp garlic powder
- 1 tsp paprika
- pinch of nutmeg
- pinch of white pepper
- 1/2 cup dry white wine
- salt, to taste
- black pepper, to taste
- parsley, for garnish
- Preheat oven to 350 degrees F and the grill to high.
- Season both sides of the chicken breast with salt, pepper, paprika, and garlic powder. TIP: for a moist chicken breast, wrap with plastic wrap and pound with a meat tenderizer until all are of even thickness. Grill for 4-5 minutes on each side or until cooked through. Remove, cover, and let rest.
- Cut spaghetti squash in half lengthwise and with a spoon, scoop out the seeds from the middle. Drizzle each half with olive oil and season with salt and pepper. Let bake for 30-40 minutes covered until al dente or until a fork can be easily inserted. Remove from oven and let cool.
- Chop bacon and cook in large skillet over medium heat for 5 minutes or until crisp. Remove bacon onto a paper towel lined plate reserving the drippings.
- Turn up the heat to medium high and melt butter. Add in mushrooms and cook for 2-3 minutes allowing the mushrooms to brown and cook through.
- Next, deglaze pan with a dry white wine (vermouth works just as well in this recipe). Scrape up the browned bits.
- Lower heat and then add the milk, heavy cream, cheese, garlic powder, paprika, nutmeg, and white pepper. Let simmer for 8-10 minutes or until the sauce has thickened stirring often. Do not let boil or the cream will curdle.
- While the sauce simmers, with a fork shred the spaghetti squash. It should easily shred into strips. Transfer to a bowl and set aside.
- Now, remove sauce from heat. Add salt and pepper to taste or more cheese if desired. Give it a final stir.
- TIP: I find it works better if I use a whisk. Whisking the sauce gives me a more creamy consistency.
- Finally, toss shredded spaghetti squash with the cream sauce. Top with bacon bits, chopped parsley, and a sprinkle of cheese.
Source: DM Du Jour
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