Spaghetti Squash Stuffed with Grilled Chicken
1 Spaghetti Squash
1pound Chicken (Breast and Thigh equally)
1medium White Onion (diced)
3cloves Garlic (chopped)
1can Artichoke hearts (14oz. half of liquid reserved)
1quart Heavy Whipping Cream
1cup Dry white wine
1large Lemon (juiced)
2tablespoons Corn Starch (dissolved in 2 tablespoons cold water)
½pound Grape tomatoes
1bunch Green Onions (sliced)
1cup Flat leaf parsley (chopped)
Dried Italian Seasoning
Kosher Salt, All-purpose seasoning
Preheat oven to 375°
Split squash length-wise. Scrap and discard the seeds. Coat the cut side lightly with olive oil and season with salt and pepper.
Place cut side down on a foil lined baking sheet and roast for 45-50 minutes, or until soft. Allow to cool.
Season chicken with salt, all-purpose seasoning, and Italian seasoning.
Grilled over hardwood fire until just done (160° in the thickest part).
Remove to a plate, allow to cool, and dice. Be sure to reserve any juices that may collect.
Place a heavy pot over medium-high heat and add 2 tablespoons olive oil. Add onions, garlic, and sauté until clear being careful not to burn the garlic.
Add wine and cook for 2-3 minutes.
Add the cream and bring to boil.
Season with salt, all-purpose, and Italian seasoning to taste.
Reduce to simmer and add chicken (with any collected juices) and artichokes.
Return to simmer and stream in corn starch solution while stirring.
Remove from heat and add tomatoes, parsley, and green onions.
Taste and adjust seasoning.
Add to squash and return to heat until heated through.