Spaghetti squash with chicken, leeks and mushrooms

It’s just amazing, how many new things I can discover in the “Food Universe”. Last year I could  barely name 3 pumpkin varieties and this fall I have realized there are so much more varieties to know and to try. Spaghetti squash was one of such new discoveries. None of my friends (even those who are “into food”) have ever heard about it. So I was excited to be the first who can share experience about this pumpkin. Here it is 🙂
(🇸🇰 slovenský preklad nájdete za anglickým textom)


Well, my first try was not completely successful, I’ve made it with leek and mushrooms sauce, it was even tasty, but not worthy enough to be published here. Than I’ve modified the recipe by adding sour cream and chicken breast and only then the dish was just perfect.

Ingredients

 (makes 2 big portions)

250g spaghetti squash

half of a white part of medium sized leek

300g chicken breast

250g Baby Bella or button mushrooms

180g sour cream

1 clove of garlic

1 tbs fresh chopped sage

Grated pecorino romano for serving

Salt

Direction

  • Bake pumpkin squash. There are a lot of instructions of how to do it on the web. I made it like this: cut it crosswise, remove seeds, put on the baking paper with cuts down and put for 90 min in the oven preheated to 200C. You can also cut it into 3-4cm rings and then baking time becomes shorter, but I prefer to bake it uncut as it helps to keep more taste inside. After being baked, the squash can be easily piled, than make it cool and squeeze extra liquid by hands from it. You will be surprised how juicy it is 🙂 Some cooks suggest to salt pumpkin before baking which will reduce juices too, but I preferred to bake it with juices, also because of the taste. Then the last step comes, take a fork and separate “noodle” ribbons that will become nicely visible.

Processed with VSCO with a6 preset    peeled spaghetti squash    Processed with VSCO with a6 preset

  • We have plenty of time while spaghetti squash will be ready so let’s cook the rest of what we need. Slice leek into rings and cook with olive oil on a big preheated pan until it becomes soft, than add minced garlic and sliced mushrooms, add some salt and cook for next 7-10 minutes on a medium heat.
  • It’s time to add our chicken, cut into 2-3 cm cubes. Cook covered until chicken is ready, it will take around 20 minutes.
  • Almost final step: add sour cream, mix properly and reduce heat to low.
  • On the last step you have to combine squash ribbons with chicken stew. Also add sage and cook together covered for 5 minutes until squash becomes warm.
  • Serve with pecorino romano cheese.

    I’m afraid to be overdosed with pumpkins this fall, but I still want to try spaghetti squash with beef and tomatoes sauce. Recipe will follow of course.

🇸🇰 Špagetová tekvica s kuracím mäsom a hríbmi
Na 4 porcie:

250g tekvice

polovica bielej časti stredného póru

300g kuracích pŕs

250g šampiónov (môžete použiť aj dubáky alebo suchohríby)

180g smotany na varenie

1 strúčik cesnaku

1 polievková lyžica nasekanej šalvie (dá sa nahradiť aj sušenou)

soľ

Postup

1. Upečieme tekvicu: rozkrojíme ju pozdĺžne na polovicu, vyberieme semienka a položíme na pekáč rezom dole. Pečieme asi 90 min v rúre predhriatej na 200C.

2. Keď je tekvica upečená, necháme ju vychladnúť, ošúpeme a vytlačíme zbytočnú vodu

3. Kým sa tekvica pečie, nakrájame pór na tenké kolieska a opražíme na panvici s olivovým olejom domäkka. Pridáme nasekaný cesnak a na plátky nakrájané hríby, osolíme a pražíme spolu na miernom ohni 7 až 10 min.

4. Do panvice pridáme kuracie prsia nakrájané na 2-3cm kocky. Pod pokrievkou všetko spolu varíme ešte 20 min, kým kuracie mäso nie je hotové. Na konci pridáme smotanu na varenie, premiešame a zmenšíme oheň.

5. Pridáme upečenú tekvicu, ktorú sme predtým vidličkou rozstrapkali na “cestoviny”. Pridáme aj šalviu a ešte 5 minút všetko spolu varíme pod pokrievkou.

Servírujeme s parmezánom alebo iným tvrdým syrom.

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