Ingredients
1 spaghetti squash
1 leek
4 slices bacon, cut into 1-inch dice
4 large garlic cloves, chopped
3 Tbsp 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 tsp fresh thyme leaves
4 fresh sage leaves, chopped
1 tsp kosher 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
Preparation
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 cheese and cook only until heated through. Serve over cooked spaghetti squash and sprinkle with chopped parsley.
