Prep Time 15 min Cook Time 60 min 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 �-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. Saut� for 5 minutes or until softened. Add mushrooms and cook 2 more minutes. Add broth and wine and simmer
4. for 8 to 10 minutes or until slightly reduced. Stir in margarine and parsley and add chicken breasts to coat with sauce.
5. 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 Chief Foodie Officer at�Kosher.com�and author of the newly released Quick & Kosher Meals in Minutes as well as Quick & Kosher: Recipes From The Bride Who Knew Nothing.� For over 1,500 recipes and to watch Jamie�s Quick & Kosher cooking show,�visit her online at blog.kosher.com.