Spaghetti Squash and Cacciatore Sauce

Lighten up the traditional Chicken Cacciatore with a spaghetti squash twist. Enjoy this Italian dish without all the extra carbs.

  • 1 whole spaghetti squash
  • 4 tablespoons Olive oil
  • Sea salt and freshly ground pepper
  • 2 tablespoons butter
  • 1 cup finely chopped onion
  • 1/2 cup nitrite free bacon
  • 1/2 cup celery, both stalk and leaves
  • 1/2 cup chopped carrot
  • 4 whole bay leaves
  • 1/2 cup white wine
  • 1 cup canned tomatoes with juice
  • Sea salt
  • Freshly ground pepper
  • 1/2 cup freshly ground parmigiano cheese

Prepare spaghetti squash by cutting the squash in half lengthwise, scooping out all the pulp and seeds, brush the inside with a couple of tablespoons of olive oil and sprinkle with sea salt and fresh ground pepper.  Place the seasoned side down on a baking sheet, then pour 1 1/2 cups water around the squash.  Bake in 350 oven for 30-40 minutes, or until you can easily pierce with a fork. Remove from oven and set aside.


Put 2 tablespoons of olive oil and butter in a saucepan with chopped onion and bacon, turn heat to medium high.  Cook, until turns a golden brown, then add the celery, carrots, bay leaves.

Cook, stirring often for 4-5 minutes then add the wine.  Cook for two minutes, then add the tomatoes, salt, lots of fresh pepper.  Turn the heat down to medium low and cook at a gentle simmer for 20 minutes. Remove the bay leaves before serving.

Scrape the  “noodles” from the squash with a fork onto a large pasta platter, scoop the cacciatore sauce onto the squash noodles, top with freshly grated parmigiano cheese.