Squashed!

My father used to say “You learn something new everyday” and the older I get, the more it seems to be true. Now….. it’s entirely possible that, as a woman of a certain age, I’m re-learning things I’ve forgotten so almost everything is new!

This week, in an effort to embrace the new, I tried a, super easy and decidedly safer, way to make spaghetti squash. (I know, I’m easily entertained!!) I used to risk my fingers every time I inserted a large, sharp knife into a spaghetti squash and whacked it on the counter to cut it in half. I then roasted the halves in the oven resulting in a sweet, roasted squash that was often mushy.

I baked a whole spaghetti squash and was pleasantly surprised by how easy and delicious it was. Where has this method been all my life?

And… how perfectly the squashed turned out – al dente strands of delicious squash.

This beautifully baked spaghetti squash provides the perfect base for this week’s Turkey Bolognese Sauce. The rich, meaty sauce combines with the light, al dente squash to produce a wonderful weeknight meal or Sunday dinner. It has something for everybody.

I invite you to share this Spaghetti Squash with Turkey Bolognese with your family and friends. I think you’ll be pleasantly surprised too.

Spaghetti Squash with Turkey Bolognese

This rich, meaty Bolognese sauce is perfect for a weeknight meal or a special dinner. Pairing it with spaghetti squash gives it a lighter note. As a bonus, it's Paleo as well as gluten free. Enjoy!

Servings servings

Prep Time 15

Cook Time 45

Total Time 1

Ingredients

The Spaghetti Squash

1 large spaghetti squash

The Turkey Tomato Sauce

1 large Onion
2 medium carrots
3 cloves garlic
3 slices bacon
2 tablespoons tomato paste
1 teaspoon Italian herb mix
1/8 teaspoon crushed red pepper optional
1.5 pounds ground turkey
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 28 oz can crushed tomatoes
1/4 cup grated parmesan cheese
1 large bay leaf

Instructions

Bake the spaghetti squash

Preheat the oven to 375 degrees
Place the spaghetti squash on a baking sheet and pierce all over with a sharp knife
Bake the squash for 45 minutes or until a fork easily pierces the flesh. Let cool until you can handle it or while you are making the Bolognese Sauce
Use a sharp knife and cut the spaghetti squash lengthwise. (don't worry if it has a brown spot on bottom - it won't affect the taste)
Use a spoon to scoop out the seeds. This is SO MUCH easier to do than cutting and scooping a raw squash!
Draw a fork through the flesh of the squash to produce the spaghetti-like strands - SO COOL!!
Set the spaghetti squash aside until you are ready to use it or refrigerate it for up to a week

Make the Turkey Bolognese

Dice the carrot and onion
Finely chop the garlic cloves
Cut the bacon into small pieces (also know as Lardons) and place in a hot skillet.
Cook the bacon until it renders it's fat and gets crisp - about 6 minutes
Using a slotted spoon, remove the bacon pieces and set them on a plate lined with paper towel
Drain all but a tablespoon or so of the bacon grease from the pan and add the carrots and onions
Add a sprinkle of salt and pepper and cook until the carrots and onions are soft
Add the chopped garlic, Italian herb mix and crushed red pepper (if using). Cook for another 30 seconds
Add the tomato paste. I love to use the tomato paste in a tube - it's easy and I don't end up with 3/4 of a can of tomato paste in the refrigerator
Add the ground turkey to the pan
Using a wooden spoon, break up the ground turkey and cook until no longer pink - about 5 minutes
Add the crushed tomatoes
Add the bay leaf and stir the sauce to combine the ingredients
Bring the sauce to a boil, reduce the heat and simmer for 10-15 minutes
Add the bacon pieces back into the sauce and simmer for another couple of minutes to be sure everything is hot
Serve the sauce on a hot bowl of spaghetti squash (or your favorite pasta) and top with the grated parmesan cheese or....
if you are like my son, Jack, sprinkle with some additional crushed red pepper to give it a kick!