Spaghetti (Squash) Bolognese

Farmer has been sending us so many spaghetti squash! I begged my friend Meghan to take one off my hands; I made a HUGE lasagna with squash strands instead of noodles; one is cooked in my refrigerator waiting to become Pad Thai; 2 more arrived yesterday (at least those 2 are tiny).

Recently I made a variation on the healthy version of spaghetti Bolognese linked here:

http://www.goodhousekeeping.com/food-recipes/easy/a36265/light-spaghetti-bolognese/

Ingredients

  • 2 small spaghetti squash
  • 1 tbsp. olive oil
  • 1 medium onion, chopped
  • 1 medium red pepper, chopped
  • 3 cloves garlic, minced
  • 1/2 tsp. salt
  • 12 oz. lean ground turkey
  • 1 28 oz. can crushed tomatoes
  • 1/2 oz. grated Pecorino cheese
  • 1/4 tsp. black pepper

Directions

  1. Poke holes all over spaghetti squash; microwave on High 15 minutes.
  2. In large saucepot, heat olive oil on medium-high; add onion, red pepper, garlic, and salt. Cook 10 minutes, stirring often. Add lean ground turkey, breaking up meat with side of spoon. Cook 5 minutes. Add crushed tomatoes. Simmer 10 minutes. Stir in grated Pecorino cheese and black pepper.
  3. Cut squash in half lengthwise; scoop out seeds and scrape strands with fork. Serve sauce over squash. Garnish with Pecorino.

About 435 cals, 25 g protein, 59 g carbs, 15 g fat 94 g sat), 14 g fiber, 790 mg sodium.

It was paired with a classic spaghetti Bolognese in the same feature in January 2016’s Good Housekeeping (http://www.goodhousekeeping.com/food-recipes/easy/a36264/classic-spaghetti-bolognese/)

LEVEL: Easy

SERVES: 6
 
Ingredients
  • 1 tbsp. olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1/2 tsp. salt
  • 1 lb. ground beef chuck
  • 1 28 oz. can crushed tomatoes
  • 1/2 oz. grated Pecorino cheese, plus more for serving
  • 1/2 c. milk
  • 1 lb. spaghetti
  • basil leaves

Directions

  1. In large saucepot, heat olive oil on medium-high. Add onion, garlic, and salt. Cook 10 minutes, stirring occasionally. Add ground beef chuck. Cook 5 minutes. Add crushed tomatoes. Simmer 10 minutes.
  2. Stir in grated Pecorino cheese and milk. Toss with spaghetti, cooked. Garnish with basil leaves and Pecorino.
About 575 cals, 27 g protein, 70 g carbs, 21 g fat (7 g sat), 6 g fiber, 485 mg sodium.

I didn’t necessarily want this dish to be meatless; my original intent was to make spinach lasagna and serve it in the squash shell, but I came across this recipe and managed to morph the two for a healthiER version of the classic.

I did use a pound of lean ground beef, which I cooked with the onion and a yellow pepper (and the garlic and some basil salt). I added about a quart of homemade marinara instead of the crushed tomatoes. I spooned the sauce over the squash strands and topped it with a Parmesan Reggiano blend (I was too lazy to go to the garden for some basil, which would have rocked the photo).

20160908_191256

Verdict:  My sauce was a little heavy on carrot and yellow tomatoes, so the sauce came out more orange than red.  Other than that, I thought this dish was fantastic.  The flavors were bursting with the tomatoes, garlic, and seasoned beef, and the squash was sweet and a little crisp in spots.  The recipe wasn’t too labor intensive, and other than the time it took to microwave the squash, it came together pretty quickly.  I would definitely make this dish again.

 

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