Food for Friday – Spaghetti Squash and Bolognese
I’m sort of working with the theme of ‘eat your vegetables’ this month. Last week we covered roasted cauliflower, which is a pretty straight-up and delicious way to eat a vegetable. The recipe this week is a bit more subversive. It’s vegetables but with a big pile of meaty sauce on top. So yummy! Oh, the yum factor is high, I tell ya! And then after I eat my second plate of it, I get to feel just a little bit like a super hero because I managed to stick to my calorie goal for the day.
My family prepares this dinner about once a month (or so). The first time we made it for the kids, we called it “noodles and sauce”. My preschooler took one bite and immediately exclaimed, “Yuck! These noodles taste like squash!” To which we replied, “Yeah, but you like squash.” She ate the rest of her dinner. Now, when we serve it, we just call it what it is.
Another great thing about this recipe, other than the huge pile of vegetables disguised as a main course, is that it scales incredibly well. As it’s written is makes enough for 4-6 meals and we usually double this recipe when we’re making it. You can pack the squash with some sauce on it in an individual container and then put it in the freezer for instant lunch for some future date (reheat in the microwave). Or, you can make up the Bolognese Sauce in a large batch (double or triple) and just freeze it in 1 litre containers to be reheated in the future and then combined with some freshly cooked squash – or, you know, maybe even spaghetti.
Spaghetti Squash and Bolognese
Taken from: http://www.livestrong.com/recipes/gastrofantasies-bolognese-spaghetti-squash/
3 lb spaghetti squash
2 tsp olive oil
1 lb ground beef
1/2 lb mushrooms
1 cup onions
5 tsp garlic
1 tbsp dried oregano
1/2 tbsp dried basil
1/2 tbsp dried thyme
2 tbsp balsamic vinegar
4 tbsp tomato paste
28 oz crushed tomatoes
2 tbsp parmesan
For the squash: Preheat oven to 375 for squash. Cut the stem end off the squash, cut in half, and scoop out the seeds. Season with salt and pepper and place face-down in a dish. Add about an inch of water (add more later if needed), and roast until incredibly tender – about an hour. When it’s finished, you should be able to scoop out the meat from the skin, pulling it slightly with a fork, and it will come out in spaghetti-like strands. You can also microwave the squash to cook it, about 10 minutes.
For the bolognese: Heat the oil in a skillet over high heat. Add the meat and break up with a wooden spoon. Spoon off some of the rendered fat, if desired. Add the mushrooms and the mirepoix (carrots, onions, garlic), along with the dried herbs and salt and pepper. Cook until the meat is no longer pink and the vegetables are soft. Add the balsamic vinegar and cook until it evaporates. Clear a spot on the pan for the tomato paste, and cook it in that spot until it starts to darken and caramelize. This is called “singe”. Combine with meat mixture, add in the crushed tomatoes, and cook low and slow until thick and flavorful. Season with salt and pepper as needed. Assemble with squash, sauce, and a few grates of Parmesan. Enjoy.
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I've always wondered how one could make spaghetti using a spaghetti squash. Sounds quite simple. Thanks for sharing the recipe!
SASS
I have also always wondered about spaghetti squash…..thanks for the recipe
SASS
http://talesofmommyhood.blogspot.com/2012/03/first-time-they-say-i-love-you.html
That looks delicious! Thanks for sharing the recipe, I'm always looking for new things t make!
SASS
http://www.mommatandbabye.com/2012/03/sponsor-spotlight-sweet-potato-stitches.html
I love Spaghetti Squash! It's a life saver sometimes when you're hungry but only have a few calories left! Awesome recipe! SASS
I used to hate this squash as a kid, but I feel like I should revisit it! Thanks for this post!
Visiting from SASS
http://www.multitestingmommy.com/2012/03/lets-show-some-sass-saturday-alexa-stop.html
this looks so good! i haven't tried spaghetti squash, but it sure is added to my list now! SASS
http://mom-ology.ca/wordpress/the-luxury-of-sleeping-in-or-not/
Stopping by from the Alexa hop.
Have a great weekend.
This recipe sound wonderful. Thanks for sharing.
~Steph
fortheluvofsanity.blogspot.com
Sounds great, and I am not a big squash eater, but I love spaghetti.
SASS
Tammy
http://www.mamabearshaven.com/blog/
That sounds super yummy, and fairly easy to make. I'd never heard of spaghetti squash!
Adventures in Miscellany – SASS
http://adventuresinmiscellany.wordpress.com/2012/03/07/cruise-day-countdown-health-travel/
Great recipe! I'm a huge spaghetti squash fan. I was amazed it took me so long to find out about it. It's amazing how many mysteries there are at the local grocery story!
This looks delicious but I'd sub ground turkey breast for the beef. I think it would taste just as good : )
I have never tried spaghetti squash. You have definitely put it on my 'to try soon' radar.
SASS
http://mbamamamusings.com/2012/02/29/mashed-potato-doughnuts/
I love squash, and this recipe is something I would love to try as a substitute, I think the kids would like it too. Catching up on my SASS comments from last week.
This sounds fantastic. I know my hubby would never try it, but I'm thinking lunchtime for me and the kiddos. Totally. Ok, maybe a bit much on the fuss level for lunch, but I want an excuse to eat this. I like the idea of making it ahead and packaging it up. Awesome. Thanks. -SASS