Day 2: Turkey Bolognese Spaghetti[squash]
For those not familiar with spaghetti squash, it is a commonly found hard shelled yellow squash. Once cooked, the flesh is tender, falls away from the skin and ....yes, looks like thin spaghetti. The flavor is mild and bland, which is why it takes on sauces so well.
1 med spaghetti squash - quartered, cleaned out seeds
Put on large pot of water to boil while you make the sauce.
In a large deep skillet on med heat, sautee:
3 tsps of extra virgin olive oil
3 large cloves of garlic minced
1 small shallot minced
Add to skillet when shallots are transparent:
12 oz jar of crushed tomatoes
small can of tomato paste
1 handful of fresh basil chopped
1 handful of fresh oregano chopped
a few red pepper flakes
S&p to taste
1 tbsp of aged balsamic vinegar
In a pan, brown 1 lb of organic ground turkey with s&p - drain and add to sauce
Simmer for 45 min on low heat - the more time sauce simmers, the more flavorful it will be!
While sauce simmers, drop squash to boil for 10-12 min. Remember that every squash varies, so use a fork to ensure that the flesh falls away easily. That's the official done-ness test, very technical.
Drain water and take tongs to hold the squash while using a fork to shred squash into a bowl (it will be HOT). Season with s&p and drizzle with olive oil. Put in a serving bowl and top with the turkey bolognese sauce. Finish with Parmesan cheese if desired. This meal is great to prepare ahead of time and heat up quickly for serving.
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Stay tuned for tomorrow's Cherry Pie recipe!
Happy eating!
Bee
For those not familiar with spaghetti squash, it is a commonly found hard shelled yellow squash. Once cooked, the flesh is tender, falls away from the skin and ....yes, looks like thin spaghetti. The flavor is mild and bland, which is why it takes on sauces so well.
1 med spaghetti squash - quartered, cleaned out seeds
Put on large pot of water to boil while you make the sauce.
In a large deep skillet on med heat, sautee:
3 tsps of extra virgin olive oil
3 large cloves of garlic minced
1 small shallot minced
Add to skillet when shallots are transparent:
12 oz jar of crushed tomatoes
small can of tomato paste
1 handful of fresh basil chopped
1 handful of fresh oregano chopped
a few red pepper flakes
S&p to taste
1 tbsp of aged balsamic vinegar
In a pan, brown 1 lb of organic ground turkey with s&p - drain and add to sauce
Simmer for 45 min on low heat - the more time sauce simmers, the more flavorful it will be!
While sauce simmers, drop squash to boil for 10-12 min. Remember that every squash varies, so use a fork to ensure that the flesh falls away easily. That's the official done-ness test, very technical.
Drain water and take tongs to hold the squash while using a fork to shred squash into a bowl (it will be HOT). Season with s&p and drizzle with olive oil. Put in a serving bowl and top with the turkey bolognese sauce. Finish with Parmesan cheese if desired. This meal is great to prepare ahead of time and heat up quickly for serving.
Happy eating!
Bee
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