Healthy spring pasta: Roasted Spaghetti squash with tomato/olive oil sauce +ground chicken

I've been craving pasta and carbs a lot lately. I know pasta isn't the greatest when it comes to nutritional value, so I made a healthy spin on a classic. I used spaghetti squash as my "pasta" in this dish. All of the vegetables I used in this sauce remind me of spring. It is so gloomy out, this pasta gave me hope that spring is on it's way.

This dish is one of my favourites, and is loaded with vitamins A & C, good carbs, and protein. You can't go wrong with eating this rainbow!

I ate this "pasta" with my mean green Kale & Broccoli salad, this recipe is also on my blog

Feeds 6-8

Ingredients
2 spaghetti squash
2 yellow onions
3 cloves garlic
1 bunch asparagus
1 bunch basil
1 lemon
6 tbsp olive oil
5 vine ripe tomatoes
12 cherry tomatoes
1lb extra lean ground chicken
Salt and pepper to taste

Method
1. Preheat oven to 400F
2. Cut spaghetti both squash in half lengthwise
3. Place face down on an oiled baking sheet
4. Bake for an hour or until done
5. In the meantime, dice onions, garlic, tomatoes, slice the asparagus
6. Heat olive oil in a large skillet
7. Sweat onions until fragrant
8. Add garlic and sweat
9. Add tomatoes and asparagus
10. Cook until the tomatoes lose their form and create a sauce like texture
11. In another pan cook the ground chicken
12. Add the olive oil tomato sauce to ground chicken once it is cooked
13. Finish the sauce off with torn basil and lemon juice
14. Season with salt and pepper to taste, keep tasting your food while you cook to ensure the perfect meal
15. Once the spaghetti squash is roasted, remove seeds, and scrape the squash out with a fork
16. Spoon some of the ground chicken/ tomato olive oil sauce on top of the roasted squash
17. Garnish with more basil and real grated Parmesan cheese

Enjoy!

-Alexandra