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Spaghetti Squash with Chicken Marinara
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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.