Spaghetti Squash Bolognese

When I first came up with this, I was originally going to mix in some spaghetti so I didn't totally shock Gary when there was no pasta. However, I ran out of spaghetti, so left it as all squash. To my surprise, Gary actually liked it. When I told him all these vegetables were in them, he was surprised as well. I did a good job hiding them! He enjoyed it and gobbled it up even though he knew all these different vegetables were in the dish.

So I wasn't planning blogging it. It didn't seem too intriguing, but I took a picture anyway and Gary encouraged me to blog it. It was a half-assed quick pic, so please ignore the craptastic photo above. I guarantee it's quite tasty indeed. I was also super hungry from the time change (an hour really throws everything off!) and couldn't wait any longer to eat. I wasn't sure what I would call this, so since the meat sauce is similar to a bolognese style sauce, that's what I ended up naming it.

If you have some fresh basil or parsley, I would suggest adding that as well. Although this dish was tasty, it was missing a fresh ingredient garnish.

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Spaghetti Squash Bolognese

ingredients:
1 small spaghetti squash (3-4 lbs)
1 TBSP olive oil
salt and pepper

2 TBSP canola oil
1 small onion, diced
3 garlic cloves, minced
1 medium carrot, finely chopped
2 stalks celery hearts, finely chopped
3/4 lb ground turkey
1 cup baby bella mushrooms, sliced
1 jar of your favorite pasta sauce (I used a tomato basil)

directions:
Preheat oven to 375. Line a sheet pan with foil, and lightly spray with oil. Cut the squash in half lengthwise, and scoop out seeds. Place the squash cut side down and bake in oven for 1 hour. Allow to cool slightly before handling.

Meanwhile, on medium-high heat, add 2 TBSP oil. Sweat the onion, garlic, carrot, and celery for 10 minutes. Add turkey and cook until no longer pink while breaking it down with a wooden spoon. Add mushrooms and cook for another minute. Add sauce and bring to a boil. Reduce heat and let simmer for 10 minutes.

Using a fork, scrape the spaghetti squash into a large bowl. Toss in 1 TBSP olive oil and add salt and pepper to taste.

Transfer the meat mixture to the bowl and toss together to combine. Serve hot.

Makes 4 servings.

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