Spaghetti Squash with a Chicken Ragu
A Ragu is a thicker sauce mostly made with meat but you can use chicken or mushrooms. The longer you cook the more flavors will increase. You can serve over your favorite roasted vegetables or even over a breakfast frittata.
- 1 large (4 pounds) spaghetti squash
- 2 tablespoons olive oil or coconut oil
- 1 small onion, finely chopped (1/2 cup)
- 1 medium carrot, diced
- 1 celery stalk, diced
- 3-4 cloves garlic, minced
- 1 pound ground chicken
- 1 (28 ounce) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 3/4 teaspoon freshly ground pepper
- Preheat oven to 375 degrees F
- Take a baking sheet and line with parchment paper. Place your spaghetti squash on the baking sheet and with a long metal skewer poke about 12 holes. Bakes for 50 minutes.
- In a Dutch oven or large saucepan on medium heat add in oil. Once hot add in onions, celery and garlic. Cook for 3 minutes.
- Add in ground chicken and cook until brown about 7 minutes. Break apart during cooking with a wooden spoon.
- Add in crushed tomatoes and bring to a boil. Reduce heat and add in remaining ingredients and stir well into the sauce. Cover and let simmer for 20 minutes.
- Taste for additional seasonings. Simmer until sauce thickens.
- When the squash is done let cool enough to handle then slice lengthwise and discard seeds.
- Use a fork to scrape the flesh and create pasta with the strands. Place in a large bowl and top with the chicken ragu!
Cindy’s Tip! If you prefer the microwave your spaghetti squash poke the holes as stated above and place in a microwave safe bowl with about 3 tablespoons of water. Microwave 8-9 minutes or until soft.