This twist on bolognese is just as comforting and flavorful as the traditional version, but lighter for nights when you want comfort without the work. Bolognese sounds intimidating, but you’re really just adding everything to one pot and letting it come together. The simple flavors work perfectly together and the sauce truly has so much depth and flavor. This is a flawless crowd pleaser, something I love to make for my friends on cozy fall weekends. It’s a great dish for a group of friends, or make it for yourself and enjoy the leftovers!
Spaghetti Squash with Chicken Bolognese
Ingredients
- Preheat the oven to 400°F and line a baking sheet with foil.
- Poke holes in the squash and microwave for 2 – 3 minutes to soften it. This makes it much easier to cut.
- Cut the squash in half lengthwise and scoop out the seeds.
- Drizzle the cut sides with olive oil and season with salt and pepper. Place face down on the baking sheet.
- Roast for 30 minutes, or until softened and strands form.
- Use a fork to scrape out the “spaghetti.”
- While the squash roasts, heat olive oil in a large pot or Dutch oven. Add the carrots, celery, and onion. Take your time letting them soften and cook down, about 10 minutes on medium heat.
- Add the garlic and cook 1 to 2 minutes more.
- Add the ground chicken, breaking it into small pieces. Cook until browned all the way through.
- Stir in the entire jar of Rao’s. If the sauce is too thick, loosen it with a splash of chicken stock or water.
- Simmer for at least 30 minutes (the longer the better!), stirring occasionally.
- Stir in the chopped basil and Parmesan.
- Season with salt and pepper to taste.
- Spoon the sauce over a bed of spaghetti squash and garnish with more basil and Parmesan.
For the squash
For the sauce
To Serve
Notes
- For even more flavor, add Italian seasoning and/or dried thyme or parsley while the sauce simmers.