Menu Monday: Chicken Pot Pie Spaghetti Squash, & Boating and Boarding Burgers
Recipe guru Gina Ferwerda gives us a taste of her Chicken Pot Pie Spaghetti Squash, and Boating & Boarding Burgers.
Chicken Pot Pie Spaghetti Squash
- 2 medium spaghetti squash, halved and seeded
- 1 tablespoon canola oil
- Salt and pepper
- Pot Pie Filling
- 3 tablespoons butter
- 1 teaspoon chopped fresh sage
- ½ cup chopped onion
- 3 tablespoons flour
- 1½ cups chicken stock
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ½ cup heavy cream
- 2 cups blanched mixed vegetables (peas, green beans, carrots, corn)
- 1 cup cooked chicken, cubed
- ¼ cup grated Parmesan cheese
- 1 sheet puff pastry, thawed and cut into 4 pieces the same size as spaghetti squash halves
- 1 egg, beaten
- Fresh sage leaves, for garnish
Preheat oven to 400ºF.
Brush the inside of squash with canola oil, then place cut-side down on a baking dish. Bake for 30 to 40 minutes, or until fork-tender. Using a fork, lightly scrape the squash strands inside the shell. Sprinkle strands with salt and pepper, then set aside until ready to assemble.
MAKE POT PIE FILLING
While the squash is baking, make the pot pie filling. Add butter, sage, and onion to a large skillet over medium heat and cook until onion is translucent about 4 to 5 minutes. Stir in flour and cook for 1 to 2 more minutes. Add stock, salt, and pepper, and continue to stir for 3 to 4 minutes. When the mixture starts to thicken, add heavy cream. Turn heat down to low, then add veggies and chicken. Stir in Parmesan and remove from heat.
Add ¾ cup pot pie filling to the inside of each squash half, and top with a piece of puff pastry. Brush pastry with egg and bake for 15 minutes, or until puff pastry is golden brown.
Garnish with fresh sage leaves.
If fresh vegetables are not available or in season, use frozen mixed veggies that have been thawed.
This dish can be made without the spaghetti squash; simply add pot pie filling to ramekins and top with puff pastry (cut to individual size), then bake.
- Serves 4
- Special Sauce
- ¼ cup mayonnaise
- ¼ cup ketchup
- 1 teaspoon mustard
- 3 tablespoons dill relish
- 2 tablespoons horseradish
- 1 tablespoon grated onion
- ½ teaspoon sugar
- ½ teaspoon salt
- 1 teaspoon freshly ground pepper
- 8 slices thick-cut bacon
- 1½ pounds ground chuck (80/20)
- 1 tablespoon canola oil
- Kosher salt
- Freshly ground pepper
- 4 slices American or cheddar cheese
- 4 hamburger buns, split and toasted
- Pickle chips
- 4 tomato slices
Preheat oven to 375°F, and preheat grill to medium-high heat.
Add all Special Sauce ingredients to a small nonreactive bowl. Mix together until well combined. Cover and refrigerate until assembly, or up to 2 weeks.
Place bacon on a slotted or parchment-lined pan and cook in the oven for 17 to 20 minutes, or until the desired doneness. Lay bacon on paper towels to drain. Set aside until assembly.
Gently form ground chuck into 4 equal patties that are slightly larger in circumference than the bun, then depress the centers for even cooking. Brush patties with canola oil and generously season both sides with salt and pepper. Grill for 10 to 12 minutes for medium doneness, turning only once about halfway through. Add cheese for the last minute or two of cooking, making sure it is thoroughly melted.
Add some sauce to all cut sides of the buns. Starting with the bun bottom, add lettuce, pickles and a burger patty. Next add 2 slices of bacon to each burger and then a tomato slice, finishing with the bun top.