A Beginner's Guide by Sahar Ahmed

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!!