Chicken Bolognese with Spaghetti Squash (Get Cooking)


Chicken Bolognese with Spaghetti Squash (Get Cooking)

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Plate of spaghetti squash served over chicken bolognese

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Servings and Ingredients

1 tbsp. olive oil
3 oz. diced pancetta
½ c. chopped portobello mushrooms
4 clove(s) garlic, minced
1 medium onion, finely diced
1 large carrot, finely diced
1 celery stalk, finely diced
1 lbs. ground chicken
Salt and black pepper, to taste
2 tbsp. tomato paste
1 c. red wine
1 c. chicken stock
½ c. milk
1 (15 oz) can Hy-Vee crushed tomatoes
2 cheese rinds from Parmesan or Pecorino Romano, roughly 1/2 cup total in large chunks
1 tbsp. minced fresh basil, plus torn leaves for garnish
2 tsp. minced fresh thyme leaves
Spaghetti Squash
2 spaghetti squash
Olive oil, as needed
Salt and black pepper, to taste
8 slice(s) fresh mozzarella cheese


  1. To make the Bolognese, in a large cast-iron or Dutch oven casserole over medium heat, heat olive oil. Add pancetta and render fat for 2 to 3 minutes. Add mushrooms, garlic, onion, carrot and celery; cook until lightly browned. Remove vegetables and set aside.
  2. In same pan, add ground chicken and brown; season with salt and pepper. Stir in tomato paste and sauté for 5 minutes. Return vegetables to the pot. Deglaze the pan with 1 cup red wine. Scrape all the bits and pieces that may have accumulated and reduce wine by half, about 5 minutes. Stir in the chicken stock, milk, crushed tomatoes and cheese rinds and simmer gently for 15 to 20 minutes or until well flavored.
  3. Remove and discard the cheese rinds. Stir in the basil and thyme and set aside.
  4. To prepare the Spaghetti Squash, preheat the oven to 375 degrees.
  5. Chop the ends off of the spaghetti squash, halve and scoop out the seeds using a spoon. Reserve seeds for another use or discard
  6. Drizzle oil over each half, and spread it around making sure all of the flesh is covered.
  7. Sprinkle with salt and pepper and place face-down on a non-stick baking sheet.
  8. Roast for 35 to 40 minutes, until juices are seeping out and flesh is soft.
  9. Turn the squash face-up and set aside.
  10. To serve, set the oven to the high broil setting.
  11. Keeping the spaghetti squash halves face-up on a baking sheet, scoop desired amount of chicken bolognese into each half.
  12. Cover each squash half with 2 slices fresh mozzarella cheese.
  13. Place spaghetti squash on the center rack and broil until cheese has melted and begins to crisp, 3 to 5 minutes.

Recipe Source:

Chef Andrew from Ankeny #1, KCCI-TV recipe, October 14, 2016.