Baked pumpkin spaghetti with chicken
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Autumn is harvest time and a celebration of pumpkin dishes. It's hard to impress anyone with porridges, soups, or even just plain baked pumpkin, but there's a fascinating variety of this fruit known as spaghetti squash. After baking, its flesh can easily be separated into strands resembling thin noodles. Mix the noodles with chicken, top it with a creamy sauce, and sprinkle with cheese, and the result is a tender casserole with a crispy golden crust. You can bet many people won't guess what this dish is made of!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large spaghetti squash (about 1.1 kg)
- 2 tbsp. l. olive oil
- 280 g of sliced mushrooms
- 1 red bell pepper, diced
- 4 green onions, white and green parts cut into separate slices
- 0.5 tsp cayenne pepper
- 1 cup drinking cream 10%
- 2 cups grilled chicken (discard skin and bones)
- 3 tbsp. grated Cheddar cheese
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Cooking the dish according to the recipe:
- Preheat oven to 220°C (425°F). Using a serrated knife, cut the pumpkin in half crosswise. Scoop out and discard the seeds with a spoon. Place the pumpkin in a 20cm x 20cm microwave-safe dish with 2 tablespoons of water. Cover the dish with plastic wrap and microwave on high for about 13-14 minutes, until the pumpkin is very soft and the strands flake easily with a fork. Scrape the flesh from the skin with a fork, separating it into "spaghetti." Leave the flesh in the skin. Rinse and dry the dish.
- Meanwhile, heat the olive oil in a large ovenproof skillet over medium-high heat. Add the mushrooms and cook, stirring frequently, until they lose most of their moisture and are lightly browned, about 5 minutes. Add the bell pepper, white parts of the green onion, cayenne pepper, 1 teaspoon of salt, and a few turns of the pepper shaker. Cook, stirring, until the peppers are softened, about 5 minutes. Pour in the cream and bring to a simmer. Reduce the heat to medium and simmer until the liquid has slightly evaporated and the mixture has thickened slightly, 5 to 7 minutes.
- Add the chicken and 2 cups of cheddar cheese and stir until the cheese is melted. Add the spaghetti squash and stir until smooth. Transfer the mixture to a baking dish and sprinkle with the remaining cheese. Bake for 17-20 minutes, until the cheese is melted and bubbly. Let rest for 5 minutes. Sprinkle with green onions just before serving.
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