One of our absolute favorite restaurants & Chefs! The menu is playful and doesn’t take itself too seriously! The Food Is delicious! The Collard Green Spring Rolls are literally to live for and the Chef is a ball of fun! Yes, all of this is going down at Infuse Restaurant- 6339 Allentown Rd, Temple Hills, MD 20748, make sure you say hello to Chef Chris when you stop by!
Check out this Chef Chris creation, low carb yet Heart Healthy Spaghetti Squash recipe with Grilled Chicken & Sauteed Prawns! Make it ahead and munch on it all week, add your favorite veggies or protien to this versatile dish, make it your own and when you do make sure and let us know how it turns out! Happy Feasting!
1/2 Spaghetti Squash
1/4 Cup Parmasean Cheese
1 Cup Chopped Kale
1/2 Cup Fresh Mushrooms
Salt & Pepper to taste
Diced Red Onion
3 Cloves Chopped Garlic
1/2 lb Tiger Prawns
2 Grilled Chicken Breast
1 Cup Chicken Stock
Spaghetti Squash Prep- On a cutting board, slice your spaghetti squash lengthwise from end to end but be careful! It might take a little muscle. Once it is sliced, take a sharp spoon and scoop out all the seeds and goop that you see – it will look like the inside of a pumpkin after it has been scooped, leaving just the flesh. Drizzle with olive oil and sprinkle heavily with salt and pepper. Place cut-side down onto sheet pan #1 and bake in preheated 400 degree oven for 20 minutes.
Top with prawns and fresh parsley and enjoy!
We had the best convo with Chef @cheflife4sho Executive Chef of @infusedmv #tastepgfestival Best Of find out which celebrity he’d marry, start a biz with and date! What strange beer he has stashed in his fridge right now and more…