Servings: 4
Preparation: 15 minutes
Cooking: 45 minutes
Ingredients
- 2 spaghetti squash, halved and cleaned
- 500 ml (2 cups) Lactancia 35% cooking cream
- 500 ml (2 cups) cheddar cheese, grated
- 15 ml (1 tbsp) dried oregano
- 4 cloves garlic, minced
- 500 ml (2 cups) grilled chicken breast, cubed
- 1 pinch nutmeg, grated
- 60 ml (4 tbsp) white balsamic vinegar
- 60 ml (4 tbsp) parsley leaves, chopped
- Salt and pepper to taste
Preparation
- Preheat the oven, rack in the middle to 200 °C (400 °F).
- On a baking sheet covered with a silicone mat, place the squash halves and bake for 20 minutes.
- In a bowl, mix the cream, half of the cheddar, oregano, garlic, chicken cubes, nutmeg, vinegar, salt and pepper.
- Garnish the squash with the prepared mixture and cook for another 20 minutes.
- Spread the remaining cheddar on top of the squash and brown under the grill (broil).
- Spread the parsley and serve.
