Corinne in Season

Cheesy Spaghetti Squash Boats with Ground Chicken

Yield: 4 servings

All the comfort of a cheesy, saucy pasta dinner, but served right inside a roasted spaghetti squash! Tender spaghetti-like strands are tossed with a hearty sauce with chicken, topped with freshly grated mozzarella, and baked until melty and bubbly. The best part? A couple of Trader Joe's shortcuts make this cozy dinner surprisingly easy to throw together.

Ingredients

• For the Spaghetti Squash
• 1 large spaghetti squash (about 3–4 lbs)
• 2 tbsp olive oil
• ¾ tsp salt
• ¼ tsp freshly ground black pepper
• For the Ground Chicken Sauce
• 1 tbsp olive oil
• 1 container (14.5 oz) mirepoix (carrots, celery, and onions OR 1 medium yellow onion, 2 medium carrots, and 2 celery stalks, all finely diced.)
• 1 lb ground chicken
• 2–3 cups of your favorite pasta sauce (homemade or store-bought)
• ½ tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp dried oregano
• For Assembling
• 1–1½ cups freshly grated mozzarella cheese
• Fresh thyme, basil, or parsley, for garnish (optional)
• Crushed red pepper flakes (optional)

Instructions

1. Preheat the oven.

   Preheat your oven to 450°F and position a rack in the center.

2. Prepare the spaghetti squash.

   Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds and stringy center with a spoon. (Save those seeds! You can roast them for a little snack while you wait.) Brush the cut sides with olive oil and season with kosher salt and black pepper.

3. Roast the squash.

   Place the squash halves cut-side down on a baking sheet. Roast for 35–40 minutes, or until the flesh is fork-tender and the edges are lightly caramelized. You want the strands tender but not mushy since they'll be going back into the oven later.

4. Sauté the mirepoix.

   While the squash roasts, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the entire container of pre-chopped mirepoix and cook for about 15 minutes, stirring occasionally, until the vegetables are soft and tender.

5. Brown the chicken.

   Add the ground chicken directly to the skillet with the softened vegetables. Break it apart with a wooden spoon or spatula and cook for about 6–8 minutes, until fully cooked and no longer pink.

6. Season and simmer.

   Stir in the salt, pepper, garlic powder, and oregano. Pour in the entire jar of your favorite pasta sauce and mix everything together. Reduce the heat to low and let simmer for 5–10 minutes, allowing the flavors to come together. Taste and adjust the seasonings as needed.

7. Fluff the spaghetti squash.

   Once the squash is roasted, carefully flip the halves over and let them cool slightly. Using a fork, gently scrape the flesh into spaghetti-like strands, keeping everything inside the squash shells. Don't scoop the strands out! The squash halves will become your serving bowls.

8. Mix in the sauce.

   Spoon the ground chicken sauce directly into each squash half. Using a fork, gently toss the sauce with the spaghetti squash strands until evenly combined. Add as much sauce as you'd like, depending on the size of your squash. Save any extra sauce for leftovers!

9. Add the cheese.

   Generously sprinkle freshly grated mozzarella over each stuffed squash half, covering the saucy spaghetti squash.

10. Bake until bubbly.

    Return the squash halves to the oven, cut-side up, and bake for approximately 8–10 minutes, or until the mozzarella is completely melted and bubbly. For a little extra golden color, broil for the final 1–2 minutes, keeping a close eye on them.

11. Garnish and serve.

    Remove from the oven and let cool slightly. Finish with fresh herbs and a sprinkle of red pepper flakes, if desired. Serve directly in the squash shells and enjoy all that cheesy goodness!

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