Made
with
Love
Made
with Love
SPAGHETTI SQUASH BOLOGNESE with TURKEY
Grab a fork and get ready to celebrate your Pasta Night…whitout the guilt!
| DIFFICULTY: | MEDIUM |
| TOTAL TIME: | 55 MINUTES |
| SERVES: | 6 |
INSTRUCTIONS:
ROASTING THE SPAGHETTI SQUASH
1.
Preheat your oven to 400° Fahrenheit and line a roasting tin with parchment paper.
2.
Place the spaghetti squash on the tin and drizzle it with 1 tbsp olive oil then sprinkle it with salt and pepper.
3.
Place it face down on the baking sheet and roast in the preheated oven for 20-25 minutes, depending on size and preference for softness.
INGREDIENTS:
1 medium spaghetti squash, halved, seeds and strings removed
2 tbsp olive oil
Sea salt and black pepper
2 medium onions, finely chopped
2 carrots peeled and finely diced
2 celery sticks, finely chopped
2 garlic cloves, minced
4 slices bacon, finely chopped
1 lb ground turkey
1/2 tsp oregano
2 cups marinara sauce
75g parmesan grated, plus extra to serve
Basil leaves for garnish
INGREDIENTS:
1 medium spaghetti squash, halved, seeds and strings removed
2 tbsp olive oil
Sea salt and black pepper
2 medium onions, finely chopped
2 carrots peeled and finely diced
2 celery sticks, finely chopped
2 garlic cloves, minced
4 slices bacon, finely chopped
1 lb ground turkey
1/2 tsp oregano
2 cups marinara sauce
75g parmesan grated, plus extra to serve
Basil leaves for garnish
PREPARING THE SAUCE
1.
While the spaghetti squash roasts, heat a large saucepan over medium heat and add the remaining olive oil.
2.
Add the chopped onions and cook, on low heat, stirring often, until the onion has softened, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.
3.
Add the carrots, celery sticks and cook until tender 3 more minutes.
4.
Add the bacon and cook, stirring, until almost done.
5.
Crumble the ground meat into the skillet and sprinkle with sea salt, black pepper and the oregano. Cook stirring for 3-4 minutes until the meat is browned all over.
6.
Once the meat is browned, add the marinara sauce. Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for about 15 min, stirring occasionally, until you have a rich, thick sauce. Add the 75g grated parmesan, check the seasoning and stir.
7.
Use a fork to scrape the “spaghetti” strands from the squash and place on a serving plate. Top with the Bolognese sauce and garnish with more grated parmesan and basil leaves, if desired.
