Chicken Pot Pie Spaghetti Squash
2 medium spaghetti squash, halved and seeded
1 tablespoon canola oil
Salt and pepper
Pot Pie Filling
3 tablespoons butter
1 teaspoon chopped fresh sage
½ cup chopped onion
3 tablespoons flour
1½ cups chicken stock
¾ teaspoon salt
¼ teaspoon pepper
½ cup heavy cream
2 cups blanched mixed vegetables (peas, green beans, carrots, corn)
1 cup cooked chicken, cubed
¼ cup grated Parmesan cheese
1 sheet puff pastry, thawed and cut into 4 pieces the same size as spaghetti squash halves
1 egg, beaten
Fresh sage leaves, for garnish
Preheat oven to 400ºF.
Brush the inside of squash with canola oil, then place cut-side down on a baking dish. Bake for 30 to 40 minutes, or until fork-tender. Using a fork, lightly scrape the squash strands inside the shell. Sprinkle strands with salt and pepper, then set aside until ready to assemble.
MAKE POT PIE FILLING
While the squash is baking, make the pot pie filling. Add butter, sage and onion to a large skillet over medium heat and cook until onion is translucent, about 4 to 5 minutes. Stir in flour and cook for 1 to 2 more minutes. Add stock, salt and pepper, and continue to stir for 3 to 4 minutes. When mixture starts to thicken, add heavy cream. Turn heat down to low, then add veggies and chicken. Stir in Parmesan and remove from heat.
Add ¾ cup pot pie filling to the inside of each squash half, and top with a piece of puff pastry. Brush pastry with egg and bake for 15 minutes, or until puff pastry is golden brown.
Garnish with fresh sage leaves.
If fresh vegetables are not available or in season, use frozen mixed veggies that have been thawed.
This dish can be made without the spaghetti squash; simply add pot pie filling to ramekins and top with puff pastry (cut to individual size), then bake.