The Millennial Chef

Spaghetti Squash Leftovers

I am not a leftovers person. I don't like eating the same thing I ate last night, again the next day. It's just one of those things. So, due to my disinterest in eating leftovers, I like to RECREATE them instead. This is a perfect example of how I did that. And quite honestly, I might like this new rendition even better.


1 spaghetti squash, cut in half length wise, seeds removed

Extra virgin olive oil

1 carrot, diced small

1 celery stalk, diced small

Cooked ground chicken mixture/leftovers*

      - *The ground chicken mixture was for my Greek Lettuce Wraps I had made the night before. It was ground chicken cooked with onions, bell peppers, garlic, lemon, olives, dill      and a little bit of feta cheese. You can use any ground meat mixture you have leftover that doesn't have TOO much going on. Leftover meat from stuffed peppers, stuffed      cabbage, extra bolognese, crumbled up meatloaf would be delicious.. you get the point.

1 zucchini, diced

1 28 oz can of crushed tomatoes

1 cup of water

Fresh herbs - oregano, parsley, basil, whatever you have

Salt and pepper, to taste

Pinch of crushed red pepper

Parmesan cheese, for garnish

Serving size- 4


  1. Preheat your oven to 375.
  2. Place your spaghetti squash on a baking sheet, flesh side down, and drizzle with olive oil (about 1-2 teaspoons), salt and pepper. Coat the squash. Bake for 45 minutes.
  3. While the squash is roasting, let's make the sauce! Take out a large saute pan with high sides and 1 teaspoon of olive oil to the pan. Bring the pan up to a medium heat and then saute the carrot and celery for about 5-7 minutes or until softened. Season with salt and pepper. Then, add your ground chicken and zucchini. Cook for about 2-3 minutes or until everything is heated through and the zucchini has only softened a bit. Next, add in the crushed tomatoes, cup of water, 1/2 teaspoon of salt and pepper and mix. Bring this up to a boil, then down to a simmer, and cook for about 30 minutes. After it's simmered for 30 minutes or so, add the fresh herbs and crushed red pepper and taste for seasonings.
  4. When the squash has cooked for 45 minutes, take it out of the oven, flip it over and shred the inside of the squash with two forks until it forms spaghetti-like strands.
  5. To serve, pour a generous amount of your new sauce on top of the spaghetti squash and garnish with more fresh herbs and Parmesan cheese!

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