November 3, 2014
Dressed-Up Spaghetti Squash
Chicken, Sun-Dried Tomatoes & Asparagus in Goat Cheese & Chardonnay Sauce over Spaghetti Squash
1 spaghetti squash, roasted
5 tbsp. olive oil, divided
2-3 chicken breasts, chopped
1.5 cups asparagus, chopped
1/3 cup sun-dried tomatoes, chopped
1/4 cup goat cheese, crumbled and divided
1 cup Chardonnay
optional: 1/2 tsp. lemon juice
Roast the spaghetti squash: Put the entire spaghetti squash in the oven at 400 for about 45 minutes, or until it is soft. For best results, rotate the squash after about 20 minutes.
Meanwhile, heat 3 tbsp. olive oil over medium heat in a large pot. Season chicken breast with onion powder, garlic powder, salt and pepper. Add the chicken to the olive oil. Sautee until cooked through. Heat 2 tbsp. olive oil in a deep pan or a large sauce pot over medium-low heat. Add asparagus, and season with salt and pepper. Sautee for about 5 minutes, then add the sun-dried tomatoes.
Add asparagus and sun-dried tomatoes to the chicken. Add and stir in about 1/2 of the goat cheese, so the mixture becomes creamy. Add the Chardonnay and lemon juice and begin to boil down. After 5-7 minutes, add the remaining goat cheese. Continue to boil down, stirring frequently. The sauce should be opaque and reduced.
Serve over spaghetti squash. Optional: Crumble additional goat cheese over the dish.