Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| Bolognese | ||
| 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 |
Directions
- 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.
- 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.
- Remove and discard the cheese rinds. Stir in the basil and thyme and set aside.
- To prepare the Spaghetti Squash, preheat the oven to 375 degrees.
- Chop the ends off of the spaghetti squash, halve and scoop out the seeds using a spoon. Reserve seeds for another use or discard
- Drizzle oil over each half, and spread it around making sure all of the flesh is covered.
- Sprinkle with salt and pepper and place face-down on a non-stick baking sheet.
- Roast for 35 to 40 minutes, until juices are seeping out and flesh is soft.
- Turn the squash face-up and set aside.
- To serve, set the oven to the high broil setting.
- Keeping the spaghetti squash halves face-up on a baking sheet, scoop desired amount of chicken bolognese into each half.
- Cover each squash half with 2 slices fresh mozzarella cheese.
- 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.