TWICE BAKED SPAGHETTI SQUASH WITH RAGU SAUCE
- What You’ll Need:
- 1 medium size spaghetti squash
- 1/2 onion
- 1 celery stalk
- 2 cloves garlic
- 2 tbsp olive oil
- sea salt & pepper
- 1lb ground turkey or a equal parts ground pork and lean ground beef
- 4-5 basil leaves
- Crushed Tomatoes (buy San Marzano, Mutti, Molisana etc)
- 2 tbsp Tomato Paste
- Mozzarella cut into slices
Method:
- SQUASH
- Heat oven to 400F
- Cut the spaghetti squash in half, scoop out the seeds, season with S&P
- On tin foil lined baking sheet, place the squash on the sheet, inside facing down, bake for 20 mins or until insides pull gently from the sides with fork
- RAGU
- In a medium size pot, slice and sautée in olive oil, garlic, onion, celery, S&P for 5-8mins until onions are translucent. If you have wine put 1/4 cup of it in at this stage
- Brown the meat on all sides 5-8 mins
- Add the tomato paste until it is a deeper color of red, then add the strained tomatoes and fresh basil
- Simmer on medium-low heat for 15-20 mins, stir every once and awhile
- ASSEMBLY
- Switch the oven to Hi -Broil
- Pour the meat ragu into the centers of the spaghetti squash & layer mozzarella on top
- Put in the oven for 2 mins! Don’t burn!
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