Chicken Alfredo Stuffed Spaghetti Squash

 

Time to snuggle up with some comfort food that you won't feel too guilty about!

Ingredients-Serves 4

2 spaghetti squash (small)

1 1/2 tablespoons butter

1 clove garlic (minced)

2 tablespoons flour

1 1/4 cups milk (half and half or chicken broth depending on level of richness/health)

1/2 teaspoon salt optional

1 teaspoon Italian Seasoning

black pepper or cayenne (to taste)

1/2 C each of onion, bell pepper, zucchini and mushrooms

1/2 cup shredded Parmesan cheese (or 1/3 cup grated Parmesan cheese)

2 cups chicken breast (cooked, 8 oz., chopped into 1/2-inch pieces)

1/4 cup shredded Italian cheese (mozzarella, provolone, or a blend optional)

1 tablespoon fresh parsley (minced, optional)

Directions

Preheat oven to 400°F.

Line a baking sheet with parchment paper. Cut the ends from each spaghetti squash. With a sharp knife, slice each squash in half lengthwise. Spoon out seeds from each squash half. Arrange halves, cut side down, on prepared baking sheet.

Roast the squash for 50-55 minutes on the middle rack of oven, until it is fork tender. While squash bakes, prepare the chicken Alfredo filling.

Set a medium saucepan over medium-high heat and add butter. Once butter is melted, add minced garlic and sauté for 30 seconds, until fragrant. Sprinkle flour into the pan and whisk to form a paste. Cook for 30 seconds to 1 minute, then slowly pour milk into the pan, whisking to dissolve flour.

Cook sauce, whisking constantly, until it begins to bubble and thicken. Once thickened, turn off the heat. Add salt, black pepper, and Parmesan. Stir until cheese is melted. Fold in chopped cooked chicken and chopped veggies.

Remove baking sheet from oven and flip squash halves so they are cut side up. Use a fork to toss the strands in each half. Divide chicken Alfredo mixture evenly among squash halves, gently packing it into cavity. Sprinkle shredded cheese evenly over each mound of filling.

Return baking sheet to the middle rack of oven. Bake for 10-15 minutes, until cheese is melted and lightly golden, and filling is gently bubbling.

Check to see that squash is done. Remove from oven or add time as needed.

Transfer squash halves to serving plates and sprinkle with minced parsley, if desired. Serve immediately.

Based on this website with my changes:  https://www.yummly.com/recipe/Chicken-Alfredo-Stuffed-Spaghetti-Squash-9083665?makeMode=true&step=2

Garlic Parmesan Rolls

8 tablespoons butter softened

1/4 cup fresh parsley finely chopped (or 4 teaspoons dried)

2 Tablespoon fresh oregano (or 1 teaspoon dried oregano)

4 cloves garlic minced (or 1 Tablespoon minced from a jar)

2 teaspoons salt (or less)

1/4 cup shredded cheese optional

2 frozen loafs of bread (someday, I'll make bread from scratch)

INSTRUCTIONS

Combine all ingredients in a small bowl.

Frozen bread dough can be thawed out in refrigerator as directed on package.

Cut dough into 1-in. pieces, I use scissors.  Smear pieces with butter mixture (it's messy using hands). Place pieces on 2 thick cookie sheets or cooking stones that are buttered if you have them.  Or layer the buttery pieces into 4 – buttered 8-in. x 4-in. loaf pans. Loosely cover rolls or loaves with plastic wrap and let rise until doubled, about 1 hour.  Refrigerator will slow the rise if you are hoping to cook closer to dinner and you want to do this ahead of time.  Watch they don't rise too much though.

Meanwhile preheat oven to 350 degrees 15 minutes prior to the full rise.  Sprinkle with shredded parmesan cheese or cheese of your choice optional.

Bake at 350° for 30 minutes or until golden brown. The temperature of the baked loaves should read 200 degrees.

Goulash

 

Goulash

Ingredients

• 1 pounds ground beef
• 3 teaspoons minced garlic
• 1 cup chopped onion (1 large)
• 1/2 cup chopped celery
• 1/2 cup green pepper (1 large)
• 14 ounces tomato sauce
• 14 ounces tomatoes (for heat, use Rotel tomatoes)
• 1 teaspoon oregano
• 1 tablespoon Adobo sauce or smoked tabasco sauce-optional
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• ½ teaspoon red pepper flakes
• 1 14 oz. cans drained kidney beans
• 1 cups uncooked pasta (cooked and drained)
• 1/2 cup cheddar (optional)

Instructions

• In a large pan, sauté your ground beef, garlic, and veggies over medium-high heat until fully cooked. Drain if there's too much fat.
• Add all but pasta and cheese. Mix well.
• Lower heat, cover, and simmer for about 20 minutes, stirring occasionally.
• Add the cooked pasta and stir. Cover and simmer 30 minutes.
• Add only the cheddar cheese then cover and allow to sit until the cheese melts. Serve.
• This recipe stores well in the refrigerator for 5 days in an airtight container. I think it gets better the second day so may ahead if you want.

based on following link with changes that I grew up with:  https://www.callmepmc.com/old-fashioned-goulash-recipe/?fbclid=IwAR11DmVrumM3ehidgHe6X97CiB49hSqgvANjzYphDkRwB8R5-3fzLotEjZ8