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Spaghetti Squash with Bolognese

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READ REVIEWS (1)

1 hr total
15 mins prep

Recipe Filed Under
Turkey, Vegetable, Easy, Healthy

Provided By: Jennifer Iserloh

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Ingredients

Serves:

1 3-pound spaghetti squash

1/4 teaspoon salt, plus 1 teaspoon

1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon

1/8 teaspoon freshly grated nutmeg

Nonstick cooking spray

3 tablespoons olive oil

2 cloves garlic, peeled

1 yellow onion, peeled and quartered

1 carrot, peeled and cut into thirds

1 celery stalk, cut into thirds

3 broccoli stalks, peeled and cut into thirds

1/4 cup tomato paste

1 pound ground turkey

3 cups reduced-sodium, fat-free beef broth

1 bay leaf (optional)

1/4 cup half and half

1/4 cup grated Romano cheese, plus more to serve table-side

Directions

Preheat the oven to 400 degrees F. Cut the squash in half lengthwise and scoop out the seeds. Sprinkle the inside of both halves with salt, pepper and nutmeg, 1/4 teaspoon each. Place them on a baking sheet and coat with a light layer of cooking spray. Bake approximately 1 hour or until the squash is tender when pierced with a fork.

Meanwhile, make the sauce. In a mini-chopper or food processor, chop garlic and onions. Set aside. In the same processor, chop the carrots, broccoli stalks and celery.

Heat a large skillet over medium-high heat. Add half the oil. When the oil is hot, add the garlic and onions. Cook 3 to 4 minutes, until the onions begin to soften. Add the carrots, broccoli stalks and celery, and cook an additional 5 to 6 minutes until the carrots soften, then add the tomato paste.

Reduce the heat to low and cook 2 to 3 minutes, stirring continuously, until the tomato paste becomes fragrant.

Heat another large skillet over high heat. Add the remaining oil. Sprinkle the meat with salt and pepper and add it to the skillet and brown 5 to 6 minutes, stirring occasionally. Transfer the meat to the skillet with the vegetables. Add the broth and bay leaf. Reduce to a simmer and cook 15-20 minutes until the meat is cooked through and the sauce is reduced by half (add a little water if the mixture becomes too thick). Turn off the heat, and slowly stir in the half and half and cheese.

Using a fork, scrape the inside of the squash to free the fibers. Transfer to a plate. Pour the bolognese sauce on top and sprinkle with more cheese.