- 1 spaghetti squash
- 1 leek
- 4 slices bacon (or soy bacon) cut into 1-inch dice
- 4 large garlic cloves, chopped
- 3 Tablespoons flour
- 1 cup white wine
- 1-3/4 cups chicken broth (1 can or homemade)
- 2 large boneless skinless chicken breast halves, cut into 1-inch pieces
- 1 teaspoon fresh thyme leaves
- 4 fresh sage leaves, chopped
- 1 teaspoon sea salt
- Freshly ground black pepper
- 1 cup heavy cream
- 2 roma tomatoes chopped into 1/2-inch dice
- 1/2 cup black olive wedges
- 1/2 cup Parmesan Cheese
- Chopped parsley for garnish
Preheat oven to 375 F.
Prick spaghetti squash all over with a skewer.
Place spaghetti squash in a pan and bake for 1 hour.
When cool enough to handle, cut spaghetti squash in half lengthwise with a serrated knife. Scoop out the seeds, then shred pulp into spaghetti-like strands. Keep warm.
Cut leek in half lengthwise and rinse thoroughly in a sink full of water, making sure to remove all dirt.
Drain and cut leek into strips about 3 inches long and 1/2 inch wide, including 2 inches of the green part and the center tender leaves.
Heat a large, heavy skillet over medium heat.
Gently saute the bacon and leeks, stirring often, until leeks begin to brown and carmelize.
Add garlic and cook 1 minute. Stir in flour and cook 2 minutes.
Carefully pour in wine. Stir and cook 2 minutes, then add chicken broth.
Bring to a simmer.
Add chicken, thyme, sage, salt, pepper and cream.
Gently simmer until chicken is cooked through and sauce thickens, about 5 to 8 minutes.
Add tomatoes, black olives, and Parmesan Chees and cook only until heated through.
Serve over cooked spaghetti squash and sprinkle with chopped parsley.