Wednesday, January 9, 2013

Super Spaghetti Squash

Tonight Teri London my best friend and our friend Rebecca invented a great recipe we just had to share,over the woes of my lost kindle and the half finished baby blanket I am working on. We started by knowing we wanted spaghetti squash and from there, so here is my attempt to quantify it for your enjoyment.

Ingredients (6 servings)

2 smaller spaghetti squash or 1 big one
1 bag spinach
1 container white mushrooms
1/4 c plus 4 tablespoons olive oil
3-5 cloves garlic minced (we added about 5)
3 tablespoons white wine vinegar
1/2 c Gorgonzola plus 3 tablespoons
3 tablespoons crumbled bacon
3-4 cooked chicken breasts
salt and pepper
We cut the spaghetti squash in half, scooped out the seeds and put it in the oven facedown on a cookie sheet at 350 for 45 minutes.
While that cooked we sauteed the mushrooms and all but 1 clove of garlic
Then we cut up the chicken pieces and added those
In a separate small sauce pan we put the 1/4 c oil, vinegar, 1/2 c Gorgonzola, salt and pepper. We let that cook down into a sauce while we added the spinach to the mushrooms, chicken and the last of the garlic.
When the spaghetti squash was cooked we added all the ingredients together and served hot, with the last of the bacon and Gorgonzola crumbled on top to taste.

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