August 16

“Spaghetti” + Turkey Bolognese

You know that age-old question, “if you were to die tomorrow, what would your last meal be?” I don’t even need 3 seconds to think of my response: fresh pasta with spicy, meaty bolognese, a whole loaf of garlic bread to myself and a full-bodied bottle of red wine. Oh, and chocolate cake. Lots and lots of cake.

Although I occasionally treat myself to the real deal, I love rustic Italian pasta meals so much that I needed to find a way to have it more than once In a blue moon without ruining my nutrition goals. Voila: turkey bolognese and spaghetti squash!

You might think squash is no substitute for pasta. And you’re right, it isn’t. But when paired withe a really flavorful, hearty sauce and fresh herbs, it’s pretty darn satisfying! I made my own last weekend:20130816-134011.jpg

INGREDIENTS

1/4cup extra virgin olive oil
1 large yellow onion, diced
4 cloves of garlic, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
1lb ground lean turkey
1/2 cup red wine (don’t skimp – choose a quality good enough to drink while you cook!)
2 – 32oz cans of San Marzano style whole, peeled tomatoes
Salt & pepper
Red chili pepper flakes (optional)
Fresh basil
1 spaghetti squash (any size will do)

Heat oil in a large Dutch oven on med hi heat. Add onion and garlic, allow to sweat.

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Add celery & carrots, cook until veggies are tender.

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Add turkey. Don’t stir it around too much so it can caramelize. Cook thoroughly.

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Deglaze the pan with the red wine while scraping the brown bits at the bottom of the pan (this is the magical flavor you don’t want to miss!)

Add the tomatoes and simmer on low-med for 60min

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Preheat oven to 400 degrees

Cut squash in half lengthwise and scoop out the seeds. Drizzle inside with olive oil, salt and pepper. Place in large glass baking dish cut side down, add a little bit of water to the pan and bake for 45min.

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Remove squash and use a fork to scrape out the cooked insides (they should look like spaghetti)

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Meanwhile, add salt & pepper & chili flakes to sauce to taste

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Finally, top squash with sauce and fresh basil. Enjoy with whatever wine you may have left!

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