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 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
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.