Yeah, Yeah, I know, the name is too darn long, but what should I leave out? Look at the photo, the whole thing is pretty and leaving anyone of those things out would make a not so interesting meal – visually and tastefully (flavorfully?). I still have spaghetti squash in my cold basement, but I fear it won’t last long since it’s been so warm and we need to work it in to our recipes since winter is quickly coming to an end. Chard has been regularly showing up in our Weekly Market Bag along with mushrooms less frequently. I thought this meal, stacked and then drizzled with a maple basalmic vinaigrette would be really delicious, and it was. The maple sweetness took the bite off the vinaigrette and the vinegar cut the sweetness a little.
I had plenty of spaghetti squash leftover, as well as chicken and chard (that I hadn’t covered in vinaigrette). My second meal of the week I added pasta and pesto and my third meal of the week I took the pasta dish and placed a cheese sauce over top and baked it – plus added a few more veggies like tomatoes and peppers. No photos of those, but I have to say it was a applewood cheese sauce and it was terrific. When there are only three of you, leftovers can go a long way.
I roasted the spaghetti squash with a little olive oil, sauteed the chard with onions and a little garlic – chop the stems and throw them in also, it’s all good. I sauteed the mushrooms and (leftover) roasted chicken in a little butter to soften and then topped the whole thing with a Maple Basalmic Vinaigrette. The sauce was soooooo good.
- Spaghetti Squash
- Olive Oil
- small handful of Swiss Chard
- ½ onion
- 1 clove garlic
- 3 tbs butter
- Crimini Mushrooms
- Roasted chicken
- ½ cup Basalmic vinegar
- Maple Syrup
- Split spaghetti squash, and scoop out, drizzle half with olive oil and roast in oven until squash comes off easily with a fork in spaghetti like strands.
- Chop chard, onions, galic and chard stems and saute in two tbs of olive oil until onions are translucent.
- In a separate pan, melt butter, then saute mushrooms and chicken until mushrooms soften.
- For vinaigrette:
- Melt 2 tbs butter in small pot or pan, add vinegar and stir, then slowly drizzle in maple syrup just until the vinegar bite is mellowed.
- Stack the chard mixture, the spaghetti squash and the mushrooms and Chicken on plate and drizzle with vinaigrette.
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