Gorgonzola Chicken Alfredo Over Spaghetti Squash
1 small to medium spaghetti squash
1.5-2 lbs. chicken breast tenders
1 egg, beaten + tbsp. water
2 c Italian flavored panko bread crumbs
1 tbsp. canola oil
1 tbsp. flour
1 c skim milk
1/2 c gorgonzola cheese
1/4 tsp. salt (plus more to taste)
black pepper (to taste)
1. Preheat oven to 400*. Score squash with a knife in random spots all over squash. Put whole squash on baking sheet sprayed with non-stick spray. Bake in preheated oven 50 minutes to an hour.
2. Meanwhile, season chicken with salt and pepper to taste. Dip each tender into egg/water mixture. Coat tender in panko crumbs. Place tenders on a broiler pan sprayed with non-stick spray. Lightly spray the top of the tenders with cooking spray. Bake in oven 20-25 minutes or until an internal temperature of 165* is reached.
3. While squash and tenders bake, mix oil and flour in a saucepan over medium-low heat. Add milk stirring constantly. Allow mixture to thicken to desired consistency. Add gorgonzola cheese, 1/4 tsp. of salt, and pepper to taste. Heat through. (Add more milk if sauce gets too thick and reheat if necessary.)
4. Once squash is cooked, cut in half vertically. Use a tablespoon to scoop out the seeded pulp in the center and discard. Use a fork to scrape the tender flesh of the squash, which should resemble spaghetti.
5. To plate, add one cup of squash to plate. Top with two tenders and two tablespoons of the gorgonzola alfredo sauce. Enjoy!
For nutrition stats, click here.
As for today’s eating:
I began with cereal with only a small splash of milk because I needed to get to the grocery and didn’t realize Chris drank until after pouring the cereal and slicing the overly-ripe banana. Lunch was a ham and muenster wrap with mustard, few spinach leaves that weren’t wilted, and pickles. I enjoyed a sliced apple on the side.
Tonight’s dinner included a fast and messy roast beef po’boy on french bread with reduced fat swiss, lowfat mayo and lettuce and tomato. I had tutoring after work and needed to grocery shop, so Chris suggested this quick dinner. I was so hungry I failed to snap a picture.
I have been craving cupcakes for several weeks now due to that darn show “Cupcake Wars.” I made an attempt to bake some tonight, which do look pretty with the ganache like icing, but did not taste so pretty. I managed to eat the tops of two (the icing was excellent), but most of the spongy cake stuck to the paper.
Actually underneath the icing lies deflated cupcakes; when I took them out of the oven they began to shrink. I am not quite sure what happened, but obviously there will be no recipe sharing. I shall try again some day.