Italian

Dan Churchill's healthy spaghetti

Name: Your weeknight spaghetti
Yield: 4
Cuisine: /italian
Ingredients: 1/2 spaghetti squash, seeds removed; 800g chicken mince; 1 egg, lightly beaten; 35g breadcrumbs; 2 tsp toasted fennel seeds; 20.00 ml finely chopped tarragon; 20.00 ml finely chopped flat-leaf parsley; 2 tsp dried oregano; 60ml olive oil; 300g gluten-free spaghetti; 50g unsalted butter; Finely grated parmesan, to serve; 6 large very ripe tomatoes, roughly chopped; 2 small onions, roughly chopped; 3 garlic cloves, roughly chopped; 2 tsp dried chilli flakes; 2 thyme sprigs, leaves picked; 40.00 ml finely chopped basil leaves, plus extra leaves to serve; 375ml chicken stock

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https://healthimprovements.info/recipes/weeknight-spaghetti/qjg1oc34 — Your weeknight spaghetti

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by Dan Churchill

Jun 24, 2019

“This dish is all about making use of the oven. The time you spend cooking is actually very little. It is a perfect set-and forget family meal and makes great use of our epic vegetable, the spaghetti squash.” – Dan Churchill

1/2 spaghetti squash, seeds removed
800g chicken mince
1 egg, lightly beaten
1/2 cup (35g) stale sourdough breadcrumbs
2 tsp toasted fennel seeds
1 tbs finely chopped tarragon
1 tbs finely chopped flat-leaf parsley
2 tsp dried oregano
1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
300g gluten-free spaghetti
50g unsalted butter
Finely grated parmesan, to serve

Roasted tomato sauce

6 large very ripe tomatoes, roughly chopped
2 small onions, roughly chopped
3 garlic cloves, roughly chopped
2 tsp dried chilli flakes
2 thyme sprigs, leaves picked
2 tbs finely chopped basil leaves, plus extra leaves to serve
1 1/2 cups (375ml) hot chicken stock

Method

1.

Preheat the oven to 200°C. Place squash, cut-side down, on a baking tray lined with baking paper. Roast on bottom shelf of oven for 45-50 minutes or until tender. Remove from oven and place, cut-side up, on a chopping board. Using 2 forks, shred squash flesh and transfer to a bowl.
2.

Meanwhile, for the roasted tomato sauce, grease a large roasting pan. Place all the ingredients except the stock in the pan. Drizzle with extra olive oil, season and stir to combine. Spread out evenly in pan and roast on top shelf of oven, stirring occasionally, for 45-50 minutes or until roasted and vegetables are slightly golden. Transfer to a large heatproof blender and whiz for 3-4 minutes or until smooth. Season to taste.
3.

To make the meatballs, combine chicken mince, egg, breadcrumbs, fennel seeds and herbs in a large bowl. Season and stir well to combine. Divide mince mixture into 32 portions and roll into balls. Heat a large frypan with half the olive oil over high heat. Add half the meatballs and cook, shaking pan, for 5-6 minutes or until meatballs are browned. Transfer to a plate. Repeat with remaining 1 1/2 tbs oil and meatballs. Reduce heat to medium, return all meatballs to pan and pour over roasted tomato sauce and hot stock. Gently toss, season to taste and cook for a further 5-6 minutes or until meatballs are cooked through and sauce is very hot.
4.

Meanwhile, cook spaghetti in boiling salted water according to packet instructions. Drain, then place in a large heatproof bowl with butter. Season and toss well to combine. Divide squash and pasta among serving plates. Spoon over meatballs and roasted tomato sauce. Scatter with extra basil leaves and grated parmesan to serve.