Spaghetti Squash with Bolognese
Jennifer Iserloh"Do you want to make some spaghetti?" my granny used to say as she pulled a roasted spaghetti squash from the oven.

She would transfer the two halves to her mangled cutting board and hand me a fork. We would both scrape the fork over the squash, freeing the steamy fibers that look very much like golden yellow strands of vermicelli.

I could hear the popping and perking of her homemade sauce warming on the stove. "Turn the heat down," she would instruct when the popping became too vigorous. She served hers with tomato sauce, but I like to use a protein-packed bolognese to make it a complete, cool-weather meal.

Winter squash is an excellent vegetable to add to your fall and winter diet because it's high in vitamin C, potassium, fiber, manganese and folate. Just one cup has more than 100 percent of the vitamin A you need in an entire day, which is great news since it improves vision, skin quality and is responsible for the health of your immune system, which is crucial as the seasons change.


Get the Skinny Chef's Spaghetti Squash with Bolognese recipe.