Friday, November 5, 2010
Spaghetti Squash w/Roasted Red Pepper
1 1/2 lbs. Boneless Chicken
1 Jar Roasted Red Peppers (or you can roast your own)
1 Medium Spaghetti Squash
8 oz. Cream Cheese
1-2 Garlic Clove, minced
4-6 Green Onions, sliced
1 Chicken Bouillon Cube
1 TBS Fresh Parsley, chopped (for garnish)
1 TBS Oil, for cooking
Fresh Ground Pepper
Salt to taste
Shaved or grated Parmesan Cheese
Crumbled Bacon (optional)
Pierce skin of squash several times. Place in microwave and cook on high about 5 minutes. Skin should be much easier to pierce. Let it rest until cool enough to handle.
Slice chicken into thin, bite-size pieces. Heat oil in pan. Stir-fry garlic and chicken. Throw in most of the green onion, reserving some for garnish. Drain liquid from peppers and add peppers to pan. Stir to heat all, adding salt and pepper. Push to side of pan.
Add cream cheese, bouillon, on empty side of pan over low heat until creamy and bouillon is incorporated. Can thin with milk, sour cream, etc. if desired. Mix into chicken.
Slice squash in half length-wise. Using a spoon, scoop out seeds and slimy strands. Then take a fork and scrape squash strands into chicken. Top with parsley, chives, parmesan, and bacon. (I had planned to use bacon for mine, but forgot. Good either way.)
I hope I remembered everything in this recipe. I made it 2 days ago and my mind went blank when trying to recall what was in this. I'll let you know if something comes to me.