Similar to a Hungarian goulash rich with onion, mushrooms and paprika, spaghetti squash has a noodle-like effect in the braise. You can serve this with crusty bread or buttered egg noodles alongside to soak up the sauce.
Slideshow:More Spaghetti Squash Recipes
One 2 1/2-pound spaghetti squash
1 tablespoon olive oil
3 tablespoon unsalted butter
1 cup finely chopped onion
1/2 pound cremini mushrooms, trimmed and sliced
1 tablespoon sweet paprika
5 tablespoons all-purpose flour
3 cups chicken broth or stock
4 boneless skinless chicken breast halves or 8 boneless skinless chicken
thighs, cut into 2-inch pieces
3 tablespoons chopped parsley
How to Make It
Preheat the oven to 400°. On a large rimmed baking sheet, place the squash cut side up and rub the flesh all over with the olive oil. Sprinkle generously with salt and pepper and roast for about 1 hour, until the squash is easily pierced with a knife. Let cool slightly and scoop out the flesh onto the baking sheet.
Meanwhile, in a medium enameled cast-iron casserole, melt the butter over moderate heat until the foam subsides. Add the onion and cook, stirring occasionally, until it begins to soften, about 3 minutes. Add the mushrooms and cook, stirring occasionally, until softened and the mushroom liquid has evaporated, about 5 minutes. Add the paprika and cook, stirring, for 1 minute, then add the flour and cook, stirring constantly, for 1 minute. Add the broth in a steady stream, whisking until the sauce thickens, about 3 minutes. Add the chicken and cook, covered, over moderately low heat until the chicken is just cooked through, 10 to 15 minutes. Add the squash and parsley and let stand until heated through, about 1 minute. Serve hot.
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