Oven-Roasted Pheasant Breast - alive magazine

Ingredients

• 1 medium spaghetti squash, split in half lengthwise
• 4 5-oz (140-g) pheasant breasts
• Salt and pepper, to taste
• 2 Tbsp (30 mL) olive oil
• 1 cup (250 mL) chicken stock
• 2 oz (60 mL) brandy
• 12-15 fresh chanterelles
• 2 cups (500 mL) whipping cream
• 1 bunch rapini
• 5 cloves garlic, minced
• 1 tsp (5 mL) white truffle (or 1 small white truffle)