I will admit that I am not always the best at coping with the curve balls that live throws at me. In fact, I am often prone to getting caught up in the drama and getting myself worked up and overwhelmed. But, in the end, things always seem to work out and I get through. So, at this point, I’m trying to put last week behind me and move forward. The first step? Finally forcing myself to sit down and write this blog post!
Last week before my week went haywire, I made this spaghetti squash dish. I saw the cutest little spaghetti squash at the store, and I knew I just had to have it. I didn’t really have any grandiose plans for the squash, but I knew I’d come up with something… I was betting on the fact that inspiration would strike eventually, and it finally did.
This is definitely one of those recipes that was inspired by what I had on hand. I’ve been using a lot of gorgonzola and blue cheese lately, so I had some of that in the fridge. I also had a big bunch of collard greens from our CSA that were patiently waiting to be used. When I threw in some leftover chicken, I knew I had an easy one dish dinner that was comforting while still remaining fairly healthy. Lately I’ve been making a lot of casseroles and other creamy dishes with fat free evaporated milk… I do love heavy cream, but my waistline can’t afford for me to cook with it all the time!
Since I was serving this as dinner for two at my house, I just used the two halves of the spaghetti squash as baking dishes and individual portions. If you want to serve it as a side, you could just discard the squash once you scoop out the strands and bake the squash mixture in a casserole dish.
Creamy Gorgonzola Spaghetti Squash with Chicken and Collards
(Serves 2 as a main dish, 4 as a side dish)
- 1 small spaghetti squash (about 1 pound)
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic
- 2 tablespoons flour
- 1 – 12 ounce can fat free evaporated milk
- 2 ounces crumbled gorgonzola cheese
- 1 large bunch collard greens (about 8 ounces), chopped
- 1 cup cooked, shredded chicken
- Kosher salt
- Freshly ground black pepper
- Freshly grated Parmigiano-Reggiano cheese
Begin by cutting the spaghetti squash in half lengthwise. Place in a baking dish cut side down and add about 1 inch of water to the dish. Microwave on high for 6-8 minutes, until the squash is tender. When the squash is cool enough to handle, use a fork to scoop out the spaghetti squash strands, and set aside.
Preheat the oven to 375°F. Lightly grease a baking dish and place the two scooped out spaghetti squash halves in the baking dish (if desired).
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and saute until fragrant. Whisk in the flour and cook for a minute or two to be sure that the flour has cooked. Gradually whisk in the evaporated milk and bring to a bubble. Reduce to a simmer. Stir in the gorgonzola cheese.
Add the collard greens and wilt them down into the creamy gorgonzola sauce. Stir in the reserved spaghetti squash strands and shredded chicken. Season with salt and pepper.
Transfer the mixture to the scooped out spaghetti squash halves (or into a greased baking dish). Sprinkle with Parmigiano-Reggiano cheese. Bake for 25-30 minutes until bubbly and golden on top.