Ingredients
- 1 teaspoon olive oil
- 1 pound lean ground chicken breast
- 1/2 teaspoon fennel seeds
- 1/2 yellow onion diced
- 3 cloves garlic minced
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 28 ounces crushed tomatoes
- 6 ounces tomato paste
- 2 spaghetti squash
- olive oil spray
- parsley optional
- Parmesan cheese optional
Instructions
- Add the olive oil to a cast iron dutch oven on high heat.
- Add in the ground chicken and cook until crispy, breaking it into larger chunks.
- Add in fennel seeds, onion and garlic, cooking until the onions are translucent, about 3-4 minutes.
- Add in the basil, oregano, sugar, kosher salt and crushed red pepper flakes.
- Let it cook for 30 seconds while stirring until you can smell the herbs.
- Add in the crushed tomatoes, tomato paste and water and let simmer (uncovered) for 15 minutes on medium heat.
- While the sauce is cooking cut the spaghetti squash into 3 inch tall rings and scrape out the seeds.
- Put them on a large plate and microwave for 10-12 minutes or until tender.
- Carefully remove the squash into a large bowl.
- Spray for just a half second onto the squash, toss and spray another half second.
- Serve into bowls and spoon over the meat sauce.
- Garnish with Parmesan cheese if desired.
Nutrition
Serving: 1/4th recipe | Calories: 335kcal | Carbohydrates: 37g | Protein: 26.39g | Fat: 12.07g | Saturated Fat: 3.1g | Cholesterol: 98mg | Sodium: 724mg | Fiber: 8.7g | Sugar: 19.6g
