Spaghetti Squash Bolognese (Serves 4)
1 medium spaghetti squash
2 Tablespoons extra virgin olive oil
½ cup onion, diced
½ cup carrots, diced
½ cup celery, diced
1½ pound ground turkey
1 28-ounce can crushed tomatoes
1 8-ounce can tomato sauce
1 teaspoon basil
1 teaspoon oregano
Freshly ground pepper, to taste
Parmesan cheese (optional)
1. Preheat oven to 400 °F.
2. Cut spaghetti squash in half lengthwise, scoop out the seeds, and place cut-side down on a baking sheet lightly coated with 1 Tablespoon of the olive oil. Pierce the skin several times with a fork.
3. Put the spaghetti squash in the oven and bake for 30 minutes.
4. In a large saucepan, sauté the onion, carrots, and celery in the remaining tablespoon of oil. Cook until tender. Remove from pan and set aside.
5. In the same pan, brown the turkey. Add the vegetable mixture back to the pan. Add the crushed tomatoes, tomato sauce, and spices.
6. Cover and simmer on medium low for 20 minutes.
7. When the spaghetti squash is done and cool enough to handle, scrape out the strands with a fork into a large bowl (you may want to hold the squash using an oven mitt while you do this).
8. Serve the spaghetti squash topped with the Bolognese sauce and sprinkle with Parmesan cheese, if desired.
TIP: Serve with spinach sautéed with garlic and olive oil.