This picture is a disaster, but I assure you the recipe is not. This is a clean eating gem: low carb, gluten-free, dairy free, temple food of a comforting type at a time of year when temperatures are plummeting and feasting is just around the corner…..
We have recently changed our veg box supplier and to my delight the range of veggies has been welcome change, spaghetti squash wasn’t something I had had much experience with but the prospect of using it like actual spaghetti really wet my appetite. I was serving this up to sceptical kids so decided not to make a regular bolognese, so that comparisons were less likely to be drawn. Child one found it hard to get past the fact he wasn’t eating actual spaghetti, (why bother) but they all admitted it tasted good in its own right. My better half and I REALLY enjoyed it and in fact I would suggest it is as least as tasty……..
You will need (serves 4)
For the Spaghetti:
1 Spaghetti Squash, a pinch of salt and a drizzle of Olive Oil – pre-heat the oven to 180°C, half the squash having given it a quick wash and scoop out the seeds, sprinkle with the salt and oil, cover in foil and bake both halves in the oven for about an hour, remove the foil after about 30 minutes. It’s cooked when a knife inserted into the flesh meets little resistance.
For the Turkey Bolognese sauce: 400g Turkey thigh mince, 1 medium Onion, chopped, 1 clove of Garlic, crushed, Oil, pinch of dried Chilli Flakes, 1 tsp of Worcestershire Sauce, 1 tin chopped Tomatoes, 1/2 tomato tin of Water, any amount (within reason) of chopped veg such as Pepper, Peas, Courgettes and a handful of baby Spinach Leaves, Salt and Pepper.
So fry off the onion in the oil and once transparent add the garlic, chilli flakes and turkey mince. Stir around until the mince has browned and then add the Worcestershire sauce, tomatoes, water, and all the veg you are planning to use apart from the Spinach, stir around and simmer for 30 minutes or so. The sauce will keep of course until the squash is cooked. Once you are sure the squash is tender, remove from the oven, add the spinach to the sauce, season and stir around until the spinach wilts. (Add a splash of water if the sauce becomes too dry).
To serve, loosen the squash from the skin with a spoon/fork combo and fluff the squash up to shake out the individual strands. Divide between the pasta bowls and ladle sauce to over to taste. Serve with or without Parmesan.
I won’t leave it so long to post next time……..