Dad’s Cajun Squash Boats

Ingredients:

• 1 spaghetti squash boat halved

• 1 tbsp ghee melted

• 1 tbsp cajun seasoning

• salt and pepper to taste

• 1 lb cubed chicken tenders

• 2 minced garlic cloves

• 1/4 cup minced red onion

• 1/2 cup parmesan cheese

• 1 chopped red bell pepper

• 1 Tbsp olive oil

• 5 oz porcini mushrooms chopped

I keep dreaming about these!!

Directions

1. Pre heat your oven to 400º and halve your spaghetti squash

2. Melt your clarified butter ( ghee ) and brush the inside of your squash halves, then season liberally with your favorite Cajun seasoning. Place inside half down, poke holes in each shell half with a fork, place on sheet pan and roast for 45 minutes

3. In a sauce pan add your whipping cream, parmesan cheese, mushrooms, 1 tbsp cajun seasoning and heat over medium heat until sauce is reduced and slightly thickened. Set heat to low and stir periodically

4. In a separate pan over medium high heat add your cubed chicken tenders, season with salt, pepper and cajun seasoning and pan seer until browned. ( chicken must reach internal temperature of 165º )

5. Remove squash, reduce oven temp to 350º, let cool and remove insides of each squash half and place in a separate bowl. Season with salt, pepper and cajun seasoning to taste.

6. Add cream sauce to bowl and toss with squash

7. spoon squash back inside empty shells. Top with parmesan cheese and red bell pepper and roast at 350º for 15 minutes.