Times

• Prep time: 15
• Cook time: 60
• Ready time: 1 hour, 15 min

Servings

6

Ingredients

• 1 medium spaghetti squash
• 6 boneless, skinless chicken breasts
• 5 tablespoons olive oil, divided
• 4 leeks, white and light green parts only, sliced and cleaned
• 3 cloves garlic, chopped
• 1 cup (s) sliced cremini mushrooms
• 11/2 cup (s)s chicken broth
• 1/4 cup (s) white wine
• 3 tablespoons margarine
• 1/4 cup (s) chopped parsley
• 3 tablespoons chopped thyme
• 1/2 teaspoon red pepper flakes
• kosher salt
• freshly ground black pepper

Directions

1. Preheat oven to 375 F. Pierce squash all over with a knife and place in a baking dish filled a ¼-inch deep with water. Bake for 1 hour or until tender.
2. While squash is baking, place chicken on a greased baking sheet and bake for 15 to 18 minutes or until cooked through.
3. Heat 2 tablespoons olive oil in a large skillet over medium high heat and add leeks and garlic. Sauté for 5 minutes or until softened. Add mushrooms and cook 2 more minutes. Add broth and wine and simmer for 8 to 10 minutes or until slightly reduced. Stir in margarine and parsley and add chicken breasts to coat with sauce.
4. Cut squash in half, remove seeds and use a fork to scrape the flesh into long spaghetti-like strands. Place in a large bowl and toss with remaining 3 tablespoons olive oil, parsley, thyme and red pepper flakes. Season to taste with salt and pepper.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies called www.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.