Spaghetti squash is a low calorie, high fibre alternative to a heavier pasta meal, which we love. I cut the squash in half cross wise (not lengthwise), as the "spaghetti" strands grow cross wise so you get longer strands.
Roasted Spaghetti Squash with Bolognese Sauce
Roasted Spaghetti Squash with Bolognese Sauce
Cathy Kirkham
I added some chopped kale after adding the tomato sauce, spinach would also be good.
Ingredients
Roasted Spaghetti Squash
- 1 spaghetti squash
- olive oil
- salt and pepper
Bolognese Sauce
- 2 tbsp olive oil
- 1 c diced onion
- 3 garlic cloves
- 1 tsp chili flakes
- 1 tsp dried oregano
- 1 c diced carrot
- 1 c diced celery
- 1 pkg ground turkey (or beef)
- 1 c roasted red pepper, diced
- 1 jar Passata (puréed tomatoes)
- 1-2 tbsp balsamic vinegar
- ¼ c fresh basil, sliced
- salt and pepper
- ½ c grated Parmesan cheese
Directions
Roast the Squash...
Preheat the oven to 400°F.
Cut the squash in half, remove the seeds. Drizzle the inside with oil, season with salt and pepper. Place cut side down on a parchment lined baking pan. Poke holes in the skin with a fork.
Roast for 35 minutes. Remove, flip cut side up. Using a fork, scrape the strands from the skin of the squash. Place on plates while hot and top with sauce.
Make the Sauce...
Heat the oil, add the onions and garlic, cook for about 5 minutes. Add the carrots and celery, cook another 5 minutes, stir in the oregano and chili flakes.
Add the turkey, cook until no longer pink. Add the roasted pepper and tomatoes, add balsamic vinegar one tbsp at a time to taste.
Decrease the heat and simmer for 30 minutes. Add the basil, salt and pepper. Stir in 2 tbsp parmesan cheese.
Spoon on top of the spaghetti squash, top with parmesan cheese (and a little sliced basil if desired.)
