Sunday, October 11, 2015

Spaghetti Squash with Turkey Bolognese

Spaghetti Squash with Turkey Bolognese


The Skinnytaste Cookbook

Gina Homolka


Skinnytaste is one of my favorite cooking blogs. Gina Homolka prepares low calorie home cooked with loads of flavor.  In 2014, she published her first cookbook and of course for Christmas, I asked Santa for her cookbook. I have cooked so many dishes from her blog but none from the cookbook. I chose this lower carb spaghetti substitute to break it in.



The original recipe calls for microwaving the squash but I prefer mine roasted. Luckily, Gina includes instructions on how to bake as well. There is one thing I feel is missing and that is...garlic. I added three cloves, minced.





2 ounces pancetta, chopped 

1/2 tablespoon unsalted butter 
1/2 cup chopped onion 
1 celery stalk, minced 
1 medium carrot, minced
1.3 pounds 93% lean ground turkey 
kosher salt 
fresh cracked black pepper
 1/4 cup white wine 
1/2 tablespoon tomato paste 
3/4 cup 1% milk 
1(28- ounce) can crushed tomatoes 
1 Bay leaf
2 medium spaghetti squash
1/4 cup chopped fresh basil




In a large Dutch oven, sautéed the pancetta over medium heat until the fat melts, about three minutes reduce heat to medium low, add butter, onion, celery, and carrots and cook until soft, 5 to 6 minutes. Increase the heat to medium high, add the turkey season with 3/4 teaspoon salt and pepper to taste. Cook until no longer pink, 7 to 8 minutes, breaking the meat up with a wooden spoon. Add the wine and cook until reduced, 2 to 3 minutes. Add the tomato purée, milk, tomatoes, and bay leaf. Bring to a boil, reduce heat to low and simmer, covered, 20 to 25 minutes, stirring occasionally.








Meanwhile, using a sharp knife, pierce the squash eight or nine times. Microwave on high for 6 minutes. Turn the squash and cook until the shell is tender, 5 to 8 minutes depending on the size. Let cool for 5 minutes. Halve the squash lengthwise. (There should be no resistance, but if there is, microwave it for a few minutes more. Remove the seeds and use a fork to scrape out the spaghetti like strands of squash.





Remove and discard bayleaf; stir in the basil. To serve put 1 cup spaghetti sauce squash in each of the 6 serving bowls and top each with a generous 3/4 cup of sauce.

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