With fall in full swing, recently when I had to run to the grocery store because I ran out of milk all I saw was so many different kinds of squashes and pumpkins. So naturally I ended up buying every single kind. And as soon as I came home, I decided I wanted to make spaghetti squash for tonight’s dinner. Having never cooked spaghetti squash before I played it safe by filling it with my trusty, never fail Bolognese sauce. All I had on hand was ground chicken, so I used that. But you can use whatever ground meat you have available or go meat free and use mushrooms instead. Whatever you end up using let me tell you, this meal turned out to be one of the easiest meals I have ever prepared. But at the same time full of flavor, comforting and a delicious quick fall dinner.
Servings : 4
Preparation Time : 50 minutes
Ingredients
3 tablespoons olive oil
1 cup onions, diced
1/2 cup green bell pepper, diced
1 pound ground chicken
4 teaspoons minced garlic, around 4 cloves
1 tablespoon dried oregano
1/2 teaspoon crushed red pepper flakes
1 (28-ounce) can whole tomatoes, preferably San Marzano
2 tablespoons tomato paste
1 1/2 teaspoons or to taste salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves, lightly packed
1/3 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1 cup shredded mozzarella cheese
Directions
Preheat the oven to 425°F.
Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing.
Drizzle the inside of the squash with 1 tablespoon olive oil and sprinkle with a little bit of salt and pepper.
Place the spaghetti squash cut side down on a parchment paper lined baking sheet and use a fork to poke holes.
Roast for 30 to 45 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash.
In the meantime, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onions and green bell pepper and sauté for 3-5 minutes.
Add the ground chicken and cook for 5 to 7 minutes.
Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute.
Add the tomatoes, tomato paste, 1 1/2 salt, and black pepper, stirring to combine. Bring to boil and cook for about 10 minutes until sauce is thick and tomatoes are cooked through.
Add in basil and heavy cream, and cook for 1-2 minutes.
Remove from heat and add parmesan cheese. Stir.
Remove the squash from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
Fill each half of the squash with the prepared Bolognese sauce and top each half evenly with shredded mozzarella cheese.
Set under a broiler on high for 2-3 minutes until cheese is melty and bubbly.
Serve warm. Enjoy!!
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