Spaghetti Squash Two Ways

Bolognese and Chicken Lemon Thyme...for when you can't decide exactly what you want.

Ingredients:

1 spaghetti squash

1/4 cup water

fresh thyme

For the Chicken half:

3/4 cup cooked chicken

1/2 cup chopped mushrooms

1/2 lemon, juice and zest

1/2 cup chopped spinach/kale

1 garlic clove, minced

1 tbsp fresh parsley

2 tbsps parmesan cheese

For the Bolognese half:

1  1/2 cups bolognese sauce (well that's easy enough eh?)

You can use store bought bolognese or use my Classic Bolognese Sauce recipe at the end of this post.

Cut the squash in half lengthwise, clean it out and lay it cut side down in a baking dish with 1/4 cup water. If you have fresh thyme throw a sprig under each half while cooking.

Place in a 400 F oven for 45 minutes.

Once cooked and cooled enough to handle use a fork to bring the flesh away from the peel creating the "spaghetti". 

For the chicken half sauté the mushrooms in a little oil then mix in the chicken, lemon juice and zest and spinach and/or kale. Remove from heat and add the garlic and parsley. Stir together with the "spaghetti".

For the bolognese half simply mix bolognese sauce with the spaghetti squash.

Fill each half shell with the mixtures and top with parmesan cheese.

Bake at 350 F for 25-30 minutes. 

Here's the link to my Classic Bolognese Sauce
https://hotandcoldrunningmom.blogspot.com/2017/02/classic-bolognese-sauce.html