Rustic Chicken Cacciatore over Rosemary Spaghetti Squash

By Sprig Originals ✓ · cooked up in Sprig

Bone-in chicken thighs are browned in olive oil, then simmered with mushrooms, sweet peppers and tomatoes until the meat slips off the bone. Spooned over strands of roasted spaghetti squash tossed with rosemary and garlic, it eats like a big bowl of Sunday-supper pasta with none of the grains or dairy.

Ingredients

• 1 large spaghetti squash (about 3 lb)
• 3 tbsp extra-virgin olive oil, divided
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

• 2.5 lb bone-in, skin-on chicken thighs (about 6)
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp extra-virgin olive oil
• 8 oz cremini mushrooms, quartered
• 1 yellow onion, sliced thin
• 1 red bell pepper, cut into strips
• 1 orange or yellow bell pepper, cut into strips
• 4 garlic cloves, thinly sliced
• 2 tbsp tomato paste
• 1 tbsp balsamic vinegar
• 1 28-oz can crushed tomatoes (no added sugar)
• 1/2 cup chicken broth
• 1/2 cup pitted Kalamata olives, halved
• 1 tbsp capers, drained
• 1.5 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 2 bay leaves
• 1/3 cup fresh basil leaves, torn
• 2 tbsp fresh flat-leaf parsley, chopped

Instructions

1. Heat the oven to 400°F. Carefully halve the spaghetti squash lengthwise and scrape out the seeds. Rub the cut faces with 1 tablespoon of the olive oil and season with 1/2 teaspoon salt. Place cut side down on a rimmed baking sheet and roast 40 to 50 minutes, until a paring knife slides into the flesh with no resistance.
2. While the squash roasts, pat the chicken thighs very dry and season all over with 1 1/4 teaspoons salt and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in a large Dutch oven or deep skillet over medium-high until shimmering.
3. Lay the thighs in skin side down and sear undisturbed for 7 to 8 minutes, until the skin is deep golden and releases easily. Flip and sear 3 minutes more, then transfer to a plate. Pour off all but about 2 tablespoons of the rendered fat.
4. Add the mushrooms to the pot and cook over medium-high for 5 minutes without stirring much, so they brown. Add the onion and both bell peppers with a pinch of salt and cook 6 minutes, scraping up the browned bits, until softened.
5. Stir in the sliced garlic and tomato paste and cook 90 seconds, until the paste darkens. Pour in the balsamic vinegar and stir for 30 seconds, then add the crushed tomatoes, chicken broth, olives, capers, oregano, red pepper flakes and bay leaves.
6. Nestle the chicken thighs back in skin side up, keeping the skin above the sauce line. Bring to a simmer, reduce the heat to medium-low, and cook uncovered at a lazy bubble for 30 to 35 minutes, until the chicken reads 180°F at the bone and the sauce has thickened.
7. Fluff the roasted squash into strands with a fork directly in the shells. Warm the remaining 2 tablespoons olive oil in a small skillet over medium-low with the minced garlic and rosemary for 60 seconds, until fragrant but not browned, then toss with the squash strands, 1/4 teaspoon salt and the black pepper.
8. Discard the bay leaves. Taste the sauce and adjust salt. Divide the rosemary squash among four warm bowls, top with a chicken thigh and a generous ladle of sauce, and scatter with torn basil and parsley.

Chef's tips

Nutrition (per serving, estimated)

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