Serves: 6
Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Ingredients
- 2 small spaghetti squash
- 1lb ground chicken meat
- 2 tbsp cooking oil
- 1 large yellow onion chopped
- 3-5 cloves of garlic minced
- 1 cup of diced carrots
- 3-4 celery stalks sliced
- ⅓ cup sliced fresh basil
- ½ cup sliced mushrooms (optional)
- 2 tsp dry oregano
- 1 tsp sea salt (or to taste)
- fresh ground black pepper to taste
- 1-28oz can crushed tomatoes (or homemade)
- ½-1 cup of broth or water
Instructions
- Preheat oven to 400F
- Cut squash in half lengthwise. Scoop out seeds and place face down on a baking sheet. Bake for 30-40 minutes (depending on size of squash) until tender and fork pokes through easily.
- Heat a large deep skillet (I used my cast iron) heat oil and add the ground chicken. Brown the chicken for about 10 minutes.
- Add the onion and saute for 5 minutes. Add the garlic, carrots and celery saute for about 5 minutes. Add the mushrooms and seasoning, saute for a moment, add the crushed tomatoes and ½ cup of broth.
- Turn the heat to low, cover the skillet with a lid and simmer until the veggies are tender.
- You may add more broth to achieve your desired sauce consistency.
- To serve, use a fork to scrap the spaghetti squash noodles away from the sides. Put on a plate and top with sauce. Garnish with fresh basil if desired.
