Chicken Bolognese with Spaghetti Squash

BOLOGNESE INGREDIENTS

Olive oil

1 medium onion, diced

4 large cloves of garlic, finely chopped

Red chili flakes

2 pounds ground chicken

Sea salt

Black pepper

32 oz of your favorite tomato sauce (I use Raos Homemade)

Handful of basil

Parmesan cheese (optional)

SPAGHETTI SQUASH INGREDIENTS

1 spaghetti squash, cut in half lengthwise and seeds removed

Olive oil

Sea salt

Black pepper

Garlic powder

Onion powder

METHOD

1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.

2. Place halved squash on the baking sheet. Drizzle the inside of the squash with plenty of olive oil and season with salt, pepper, garlic powder, and onion powder.

3. Place the squash cut side down on the baking sheet and roast for 35-45 minutes (depending on the size of the squash) or until lightly golden and fork tender. Flip the squash and use a fork to fluff the squash strands.

4. While the squash is in the oven, prepare the bolognese. In a Dutch oven or pot, heat up olive oil. Add in your onion and cook until soft and lightly golden. Add in your garlic and chili flakes and sauté for 2 minutes, making sure that the garlic does not burn.

5. Add in the ground chicken and use a wooden spoon to break up into pieces. Season with salt and pepper. Sauté until the chicken is lightly browned about 7-10 minutes. Then, add in your tomato sauce, 1/2 cup water, and basil. Stir well. Bring to a simmer and then cover. Cook for 30-45 minutes, stirring occasionally. Taste and adjust for seasoning.

6. Serve bolognese with spaghetti squash/pasta and garnish with parmesan and basil. Enjoy!