Spaghetti squash is still fairly unknown around here. But since one of the largest grocery stores in the Netherlands has started selling it and explained in monthly magazine what it is, the word is getting out and recipes are popping up everywhere. I’m really glad about it, as I don’t have to drive through half the country anymore to get a spaghetti squash.

It’s a fun and versatile vegetable and perfect if you want to cut down on your carb intake. It is a delicious sub for spaghetti (obviously), but you can use it in other dishes as well, where you would normally use pasta, rice or potatoes. I posted this Spaghetti Squash Casserole last year, which is actually based on a pie recipe (like a Shepherd’s pie).

You can simply use it with a good sauce that you would pour over any kind of pasta. Or you can make a fun dish like these Cheesy Chicken Spaghetti Squash Bowls. It’s easy and utterly delicious!

What do you need?

1 spaghetti squash

salt/pepper

1 tbsp olive oil

500 g ground chicken/chicken sausage

2 tbsp spice mix*

400 g mixed vegetables**

250 g grated cheddar cheese***

*I used an Italian spice mix, but you can sub this for any spice mix you prefer.

**As a shortcut, I used a pre-cut vegetable mix with carrots, leek, red bell pepper, zucchini and onion.

***You can sub for any of cheese you prefer.

What do need to do?

Preheat oven to 200°C and line a baking sheet with parchment paper.

Cut the spaghetti squash in half and carefully scoop out the seeds, using a spoon. Then brush the inside with olive oil and season with salt and pepper. Lay cut side down on lined baking sheet, pierce with fork. Bake for ca. 40 minutes or until you can easily pierce the skin with a fork.

Turn the halves, but be careful not to burn yourself! Gently scrape the flesh with a fork.

Heat up a little bit of oil or butter in a frying pan and brown the ground chicken/sausage meat. Then add the vegetables and seasoning/spice mix. Cook until the vegetables are tender (I like them with a little bit of bite).

Add half of cheddar to the squash and mix it in. Divide chicken/veg mixture over two halves.

Top with remaining cheese and bake for 20 minutes or until cheese is melted and the top is golden brown.

We scooped it out, to divide among the four of us. But if you’re just two, eat straight from the bowls 🙂

Enjoy!

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Cheesy Chicken Sausage Spaghetti Squash Bowls

Author Nicole

Ingredients

• 1 spaghetti squash
• 1 tbsp olive oil
• salt/pepper
• 500 g ground chicken/chicken sausage
• 2 tbsp spice mix*
• 400 g mixed vegetables**
• 250 g grated cheddar***

Instructions

1. Preheat oven to 200°C and line a baking sheet with parchment paper.

2. Cut the spaghetti squash in half and carefully scoop out the seeds, using a spoon.

3. Then brush the inside with olive oil and season with salt and pepper.

4. Lay cut side down on lined baking sheet, pierce with fork.

5. Bake for ca. 40 minutes or until you can easily pierce the skin with a fork.

6. Turn the halves, but be careful not to burn yourself! Gently scrape the flesh with a fork.

7. Heat up a little bit of oil or butter in a frying pan and brown the ground chicken/sausage meat.

8. Then add the vegetables and seasoning/spice mix.

9. Cook until the vegetables are tender (I like them with a little bit of bite).

10. Add half of cheddar to the squash and mix it in.
    

11. Divide chicken/veg mixture over two halves.

12. Top with remaining cheese and bake for 20 minutes or until cheese is melted and the top is golden brown.

13. Serve in the bowls.
    

Recipe Notes

*I used an Italian spice mix, but you can sub this for any spice mix you prefer

**A a shortcut, I used a pre-cut vegetable mix with carrots, leek, red bell pepper, zucchini and onion.

***You can sub for any of cheese you prefer.