Spaghetti squash roasted until the strands pull apart with a fork, under a turkey bolognese built on caramelized onions and half a jar of marinara. About an hour, almost all of it hands-off.
Roast the squash cut side down over an inch of water. Face up, the exposed flesh dries out before the squash is tender; face down it steams inside its own shell and the strands separate cleanly. Forty-five minutes for al dente, an hour for softer.
1spaghetti squash
Olive oil
Salt and pepper, to taste
1lbground turkey/chicken
1-2 yellow onions, sliced
Garlic cloves
Minced garlic
½jar marinara sauce (we use Rao's)
Basil
Oregano
Parsley
Spaghetti Squash
1
Preheat oven to 400F. Cut squash lengthwise and scoop out seeds, Brush the inside of both halves with olive oil. Season with salt and pepper.
2
Place the 2 halves cut side down in a Pyrex with about 1in of water.
3
Roast the squash until tender, about 45 min-1 hour (depending on if you want it al dente or more well done). Allow several minutes to cool.
4
Using a fork, scrape the insides of the squash to create a spaghetti-like texture.
Bolognese Sauce
5
Heat oil in a skillet on medium-high heat. Add onions and full garlic cloves. Cook until onions are caramelized (about 10 min).
6
Stir in the minced garlic, and cook for an additional 2 minutes.
7
Add in the ground turkey/chicken.
8
Season with salt, pepper, basil, oregano, and parsley.
9
Mix until cooked through while breaking the meat into small crumbles.
