spaghetti squash boats – Whisk Away Kitchen

Ingredients

1 1/2 tablespoon Tony’s Chachere’s Cajun seasoning

4 tablespoon unsalted butter, divided

1.25 pounds boneless skinless chicken breast or thighs

2 Andouille sausage links, sliced

5 cloves fresh garlic, minced

1 cup chicken broth

1 cup heavy whipping cream

Dash of hot sauce

handful of fresh minced parsley, divided (save some for garnish)

1 cup parmesan cheese, shredded (save some for garnish)

Noodles or noodle replacement of choice to serve (I used spaghetti squash)

Instructions

To start, season your chicken breasts liberally with your Cajun seasoning blend.

Heat a cast iron skillet over medium heat, and melt 2 tablespoon of butter.

Sear your chicken and sausage over medium high heat, until it’s cooked thru and reaches an internal temperature of 165F. Once cooked thru, remove from the skillet and set aside. Don’t drain or remove any of the drippings.

Reduce the heat to medium, and add 2 more tablespoon of butter of it to your cast iron. Add in your minced garlic, and cook until fragrant, about 30 seconds. Being careful not to let your garlic burn.

Whisk in chicken broth, heavy whipping cream and a dash of hot sauce.

Stir in your parsley, and parmesan cheese. Sprinkle in more Cajun seasoning to taste. Cook until your cheese has melted.

Cut your chicken into pieces, and add chicken and sausage to the skillet.

Serve over noodles of choice. I used Spaghetti squash to get it low carb.

Garnish with more parsley and parmesan cheese. Serve and enjoy!

Spaghetti squash is such a fun, underrated vegetable!

Spaghetti squash is so healthy and versatile. You can simply enjoy it with some salt and pepper as a side dish, or drizzle it with melted butter or your favorite sauce.

Squash has little to no taste so it’s amazing the different flavor combinations you can come up with! I wanted to do something a little different than just marinara so I thought it’d be fun to make individual squash boats tossed with a creamy sauce, broccoli and sausage. Chicken sausage that is. Publix Greenwise Italian chicken sausage is DELICIOUS, but really you could use any type of sausage you’d like!

Creating the “noodles” from this squash is so incredibly easy. All you have to do is cut the squash in half, scoop out the seeds, bake them (cut side down) for about 30-40 minutes in the oven then start scraping with a fork!

The cream sauce is so flavorful and seriously so simple to make. To bring the sauce up a notch, I added a drizzle of truffle oil but you can skip it, if you are not a truffle fan.

Toss the spaghetti squash in with the broccoli and sausage and transfer everything into the squash boats. Top with cheese, broil in the oven and enjoy!

This recipe pairs beautifully with Scout & Cellar Chardonnay!

Click the link to purchase a Clean-Crafted bottle from Scout & Cellar!
https://scoutandcellar.com/?u=whiskawaykitchen

Spaghetti Squash Ingredients

1 medium Spaghetti squash
2 tablespoons EVOO
1 ½ teaspoon Italian Seasoning
Salt & Pepper

Stuffing Ingredients

4 Italian chicken sausage, removed from casings
Head of Broccoli, chopped
3 cloves Garlic, chopped
1 large shallot, chopped
3 tablespoons of White wine

Cream Sauce Ingredients

3 tablespoons butter
4 tablespoons flour
1 cup White Wine
3 ounces truffle oil (black or white), optional
2 cups heavy cream
8 oz. mozzarella cheese, shredded
4 oz. shredded parmesan cheese
Salt and Pepper

Spaghetti Squash Instructions

Preheat the oven to 400°F.

Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with Italian seasoning, salt and pepper.

Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash.

Remove from the oven and flip the squash so that it’s cut side up. When cool enough to the touch, use a fork to scrape out the strands from the sides of the squash. Do not toss the empty squash halves.

Stuffing Instructions

While the squash is roasting, prepare the stuffing.

In a skillet, brown the sausage crumbles. Once browned transfer to a plate and deglaze the pan.

Pour in 3 tablespoons or so (enough to cover the bottom of the pan 1/4″ or less) of white wine, with the heat still on, and scrape the bottom of the skillet with a wooden spatula vigorously as the liquid comes to a boil.

Add 1 tablespoon of butter to the same skillet, once the butter has melted saute the broccoli for 3-5 minutes.

Move the broccoli to the sides of the skillet, creating a well to add the garlic and shallot. Saute for one minute and then combine broccoli, garlic and shallots- sauteing for an additional 3-5 minutes.

Once the squash is done, scoop the strands into the skillet with the broccoli mixture.

Add the cooked sausage to the skillet and stir to combine.

Cream Sauce Instructions

Add butter to a sauce pot. Turn the heat on medium.

Once the butter has melted, add 4 tablespoons of flour, whisk until combined.

Pour heavy creamy, wine and truffle oil into the pot, whisk to combine.

Once the mixture is hot, slowly whisk in the cheeses.

Let the mixture simmer for 2-3 minutes until it’s thickened, stir occasionally.

Season to taste with salt and pepper and reduce the heat to low.

Assembling Instructions

Drizzle cream sauce into the bottom of the squash halves.

Divide sausage and broccoli mixture among the halves.

Drizzle Cream sauce over top.

Sprinkle it with mozzarella cheese and parmesan cheese.

Broil until cheese is browned and squash warmed through, 4 to 5 minutes.

Serve hot with a glass of Scout & Cellar Chardonnay!

Shop for the perfect Chardonnay on my Scout & Cellar page

https://scoutandcellar.com/wine?u=whiskawaykitchen

Tag: spaghetti squash boats

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