Quick Turkey Bolognese with Spaghetti Squash - Everyday Food

Prepare the Squash

Preheat oven to 375 degrees. With a small sharp knife, prick squash all over. Place on a rimmed baking sheet and roast until tender when pierced with knife, about 1 hour 20 minutes, flipping halfway through. When cool enough to handle, halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands.

Ingredients

• 3 bacon slices, cut into 1/2-inch pieces
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced small
• 1 large carrot, diced small
• 2 small celery stalks, diced small
• 3 garlic cloves, minced
• 1 pound ground turkey breast or chicken breast
• 2 cups crushed tomatoes (from a 28-ounce can)
• Red-pepper flakes (optional)
• Coarse salt and ground pepper
• 6 cups of roasted spaghetti squash
• Grated Parmesan, for serving

Directions

1. In a large nonstick skillet, cook bacon over medium until crisp, 8 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add 1 tablespoon oil to skillet. Add onion, carrot, celery, and garlic and cook until vegetables are tender, 15 minutes. Transfer to a medium bowl. Add 1 tablespoon oil and turkey to skillet and cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes. Add bacon, vegetables, tomatoes, and pinch of red-pepper flakes, if using, to skillet and bring to a simmer; cook until turkey is cooked through and sauce is thickened, 5 minutes. Season with salt and pepper. Serve over spaghetti squash and sprinkle with Parmesan.
   
   
   The challenge this week was to use more of what we already had in the fridge - ground turkey and the left over sauce from last week. The rolls in the picture also needed to be used. I only bought the spaghetti squash, carrots, and celery. This dish was really easy to prepare and the squash is a great substitute for real spaghetti; the magazine said you save about 250 calories. 
   I did make some changes. Since I had red sauce left over from last week used that instead of buying the tomatoes again; I also didn't add onions because there was plenty in the sauce.  Other than that I followed the recipe. The sauce went perfectly with the squash, which soaked up the flavor. 
   I really love the Everyday Food magazine; you pick it up at the check out line. They have shopping lists organized and in season vegetables; everything I have made from there has been yummy!  The issue this is from is currently out - next week I'm hoping to make some of the super bowl food ideas.
   
   
   GO PATRIOTS!! :)