Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Spaghetti Squash Florentine with Chicken
2023-09-14
https://www.metro.ca/userfiles/image/recipes/courge-spaghetti-poulet-florentine-12201.jpg
PT20M
PT35M
PT55M
Preheat the oven to 375°F (190°C).Rub the flesh of the spaghetti squash with 1 tablespoon of olive oil and season with salt and pepper. Place the squash halves, flesh side down, on a baking sheet and roast for 30 minutes or until a butter knife easily pierces the skin.While the squash is in the oven, coat the chicken cubes with flour, salt, and pepper.In a skillet over medium-high heat, add 2 tablespoons of butter and 1 tablespoon of olive oil. Sear the chicken cubes for 1 minute on each side until nicely browned, then remove from the skillet.Reduce the heat to medium, then sauté the shallots and garlic for 2 minutes.Add the chopped spinach and cook until wilted, then deglaze the pan with white wine or water.Stir in the cooking cream and add the Parmesan cheese. Season with salt and pepper.Return the chicken to the skillet and simmer for 10 to 15 minutes to finish cooking the chicken and reduce the sauce.When the squash is done, use a fork to shred the flesh into spaghetti-like strands and mix it with the sauce.In a bowl, combine the ingredients for the crumble, and mix with your fingers until it reaches a sandy texture.Sprinkle the crumble over the squash and place it under the broiler for a few minutes to brown.Allow it to rest for a few minutes before serving.Source : Folks and Forks
2
0
0
0
0
1 spaghetti squash, cut in half and seeded
1 tablespoon d olive oil
2 chicken breasts, cut into cubes
1/4 cup all-purpose flour
2 tablespoons butter
1 tablespoon olive oil
1 shallot, chopped
4 cloves garlic, minced
1 bunch of spinach, chopped
1/3 cup white wine or water
1 cup 15 % cooking cream
1/2 cup grated parmesan cheese
salt & pepper freshly ground, black
For the crumble:
1/4 cup softened butter
1/3 cup all-purpose flour
1/3 cup grated parmesan cheese
1/4 cup Fresh parsley, chopped
salt & pepper freshly ground, black
Spaghetti Squash Florentine with Chicken
2
Main course
0:20
Preparation
0:35
COOKING
0:55
TOTAL TIME
Ingredients
-
1
spaghetti squash, cut in half and seeded
-
1 tablespoon
d olive oil
-
2
chicken breasts, cut into cubes
-
1/4 cup
all-purpose flour
-
2 tablespoons
butter
-
1 tablespoon
olive oil
-
1
shallot, chopped
-
4
cloves garlic, minced
-
1 bunch
of spinach, chopped
-
1/3 cup
white wine or water
-
1 cup
15 % cooking cream
-
1/2 cup
grated parmesan cheese
-
salt & pepper freshly ground, black
-
For the crumble:
-
1/4 cup
softened butter
-
1/3 cup
all-purpose flour
-
1/3 cup
grated parmesan cheese
-
1/4 cup
Fresh parsley, chopped
-
salt & pepper freshly ground, black
Preparation
Preheat the oven to 375°F (190°C).
Rub the flesh of the spaghetti squash with 1 tablespoon of olive oil and season with salt and pepper. Place the squash halves, flesh side down, on a baking sheet and roast for 30 minutes or until a butter knife easily pierces the skin.
While the squash is in the oven, coat the chicken cubes with flour, salt, and pepper.
In a skillet over medium-high heat, add 2 tablespoons of butter and 1 tablespoon of olive oil. Sear the chicken cubes for 1 minute on each side until nicely browned, then remove from the skillet.
Reduce the heat to medium, then sauté the shallots and garlic for 2 minutes.
Add the chopped spinach and cook until wilted, then deglaze the pan with white wine or water.
Stir in the cooking cream and add the Parmesan cheese. Season with salt and pepper.
Return the chicken to the skillet and simmer for 10 to 15 minutes to finish cooking the chicken and reduce the sauce.
When the squash is done, use a fork to shred the flesh into spaghetti-like strands and mix it with the sauce.
In a bowl, combine the ingredients for the crumble, and mix with your fingers until it reaches a sandy texture.
Sprinkle the crumble over the squash and place it under the broiler for a few minutes to brown.
Allow it to rest for a few minutes before serving.
Source : Folks and Forks
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
