Spaghetti Squash With Chicken Marinara

Spaghetti squash is one of those Paleo staples that I can’t live without. It makes an great substitute for pasta and is ridiculously easy to make. It’s also pretty tasty just on it’s own with a little butter or ghee.

I often would get sad when cooking spaghetti squash, however, because I’d end up with short little strands after baking it in the oven. All of that changed thanks to a technique that I learned over at Jay’s Baking Me Crazy, Instead of cutting the squash in half lengthwise, cut it vertically down the center. This will ensure you end up with some nice long spaghetti-like strands.

The marinara sauce is something you can whip together in under thirty minutes. I like using ground chicken because it adds a great deal of flavor. Once you find out how easy and delicious it is to make this marinara, you’ll never go back to getting your sauce from a jar.

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Spaghetti Squash with Chicken Marinara

Ingredients

• 28 oz can peeled tomatoes
• 1/2 white onion minced
• 4 cloves garlic minced
• 1 lb ground chicken
• 1 cup sliced white mushrooms
• 2 tablespoons fresh basil
• 2 tablespoons fresh parsley
• 1/2 teaspoon red pepper flakes
• 3 tablespoons olive oil
• 1 spaghetti squash
• salt and black pepper to taste

Instructions

For the marinara

• Place the olive oil in a large saucepan and bring to medium heat. Add the onion and sauté until translucent, 5-7 minutes.
• Add the garlic and cook until fragrant, about 30 seconds.
• Add the ground chicken and red pepper. Cook until the chicken is no longer pink.
• Add the mushrooms and sauté until tender.
• Add the tomatoes, basil. parsley, salt and pepper. Reduce heat and simmer for 20-25 minutes.

For the squash

• Preheat oven to 425°
• Cut the squash in half vertically down the center. Remove the seeds and coat the inside and outside with the olive oil. Season generously with salt and pepper.
• Place the squash cut side down on a baking dish and bake for 35-40 minutes until tender.
• Using a fork, shred the squash into strands.

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