Wednesday, September 26, 2012

Leek and Prosciutto over Spaghetti Squash

2 Leeks, Washed, White ends trimmed and chopped
1/2 cup Prosciutto chopped
2 Tbsp unsalted butter
salt and pepper to taste
2 Tbsp Cracked Red Pepper Flakes
1 Spaghetti Squash, cut in half, baked at 375 for 40 minutes, pulp and seeds removed, spaghetti removed and set aside
1/2 cup low sodium chicken broth
2 Tbsp Goat Cheese, crumbled

Makes 2 Large Servings

Melt butter over medium heat, saute Prosciutto for two minutes, add Leeks and saute for 5 minutes, salt and pepper to taste, add Red Pepper Flakes, Add Spaghetti Squash and chicken broth, simmer for 10 minutes. Plate and top with goat cheese crumbles (May add more goat cheese if desired).

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