SPAGHETTI SQUASH BOLOGNESE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Oil the inside of the spaghetti squash with 2 tablespoons oil and sprinkle with a good pinch of salt and pepper. Place cut-side down on the prepared sheet pan and bake until fork-tender, 40 to 45 minutes.
- Meanwhile, add the remaining 2 tablespoons olive oil to a large pan over medium heat. When the oil is hot, add the onion, carrot and celery. Season with a pinch of salt and pepper, then cook, stirring, until the vegetables are soft, about 5 minutes. Stir in the garlic, thyme and red pepper flakes. Add the beef, crumbling it as you go, and cook until thoroughly browned, another 5 minutes. Add the marinara sauce and stir to combine. Allow the sauce to simmer until the squash is cooked, 15 to 20 minutes.
- Remove the squash and allow it to cool slightly, about 5 minutes, or until cool enough to handle. Use a fork to loosen the squash and form spaghetti-like strands.
- Serve the sauce over a bowl of the spaghetti squash noodles, or inside the squash halves, topped with Parmesan and lots of basil.
SPAGHETTI SQUASH WITH SUPER THICK BOLOGNESE
This was a Rachael Ray recipe a few weeks ago. I made it last night and it was SO GOOD! A few notes, though. She said it takes 45 minutes- 1 hour to roast the spaghetti squash. It took WAY longer. Next time I would start it in the microwave and cook it halfway. Then I would add the olive oil and cheese and finish it off in the oven. Once the squash was done, I spooned in the meat sauce, covered it with a bunch of the grated romano and put it back in the oven to brown the cheese. MMMMMM! Also, if you have a non stick pan, then you don't need the full 2 Tbl of olive oil to brown the pancetta. Prep time includes the roasting of the squash.
Provided by LizP5885
Categories < 4 Hours
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400ºF.
- Place the spaghetti squash halves, cut side up, onto a baking sheet. Drizzle with 2 tablespoons EVOO, salt and pepper. Turn the squash over so they're cut side down and roast until the flesh is tender, about 45 minutes to an hour. Once cooked, use a fork to loosen the squash strands up. Drizzle with 2 tablespoons EVOO, ground black pepper, and a sprinkle of cheese. Reserve squash in the shells.
- While the squash is roasting, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the pancetta to the pan and cook until crispy, about 5 minutes. Add the sirloin to the pan and cook until golden brown, 6-7 minutes. Add the carrots, onion and garlic to the pan and cook until the veggies are tender, about 5 minutes.
- Season everything with salt and pepper, and add the tomato paste, cooking it until golden brown and aromatic, about 1 minute. Add the red wine and beef stock scraping the bottom for any bits that may be stuck, and cook sauce until thickened and slightly reduced, about 5 minutes.
- To serve, ladle meat sauce on top of each squash half and garnish each with fresh basil, parsley and additional Pecorino-Romano cheese.
Nutrition Facts : Calories 614, Fat 46.1, SaturatedFat 13.1, Cholesterol 114, Sodium 335, Carbohydrate 9.6, Fiber 2, Sugar 4.2, Protein 34.5
WHITE LAMB RAGU
Instead of the traditional tomato ragu, this one is made with stock and milk.
Provided by rachael-ray
Number Of Ingredients 1
Steps:
- Step 1Bring a large pot of water to a boil for the pasta.Step 2For the breadcrumbs, in a skillet, heat the oil, two turns of the pan, over medium-high. Add the butter and let it melt into the oil. Add the garlic. Cook, stirring often, until fragrant, about a minute. Add the breadcrumbs. Cook, stirring often, until toasted and deep golden brown, 3 to 4 minutes; season with salt and pepper. Transfer to a plate and let cool. Mix in the mint and parsley.Step 3For the ragu, in a Dutch oven or deep skillet, heat the oil, two turns of the pan, over medium-high. Add the lamb. Cook, stirring often and breaking up the meat with a spoon, until lightly browned, about 5 minutes; season with salt and pepper. Add the shallots, celery, carrot, garlic, lemon zest, crushed red pepper, fennel seeds, and allspice. Cook, stirring often, until the vegetables soften, 4 to 5 minutes. Stir in the tomato paste; cook, stirring often, until slightly darker in color, about 2 minutes. Add the wine; cook, stirring often, until absorbed, 2 to 3 minutes. Add the stock and milk. Reduce heat to medium. Simmer until ready to serve.Step 4Salt the boiling water and add the pasta. Cook until 1 minute shy of al dente. Scoop out half a cupful of the starchy cooking water and add to the ragu. Drain the pasta. Add the pasta and cheese to the ragu and toss until coated. Serve in shallow bowls. Top with the breadcrumbs.
EASY VEGETABLE BOLOGNESE WITH SPAGHETTI SQUASH
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- Cut the spaghetti squash in half from top to bottom. Scoop out and discard the seeds. Place the squash on the prepared baking sheet cut-side up. Drizzle each half with about 1 1/2 teaspoons olive oil and season with a generous pinch of salt and black pepper. Turn the squash cut-side down and bake until a fork easily pulls the "spaghetti" strands away from the squash, about 40 minutes.
- In the meantime, start the sauce. Heat a Dutch oven or large pot over medium heat and add enough olive oil to coat the base of the pot, about 2 tablespoons. Add the garlic, carrot, celery and onion to a food processor fitted with the blade attachment. Pulse the vegetables until finely chopped. Add the vegetables to the heated pot and season with 1/2 teaspoon each salt and black pepper. Sauté the vegetables, stirring occasionally, until they soften, about 5 minutes. Re-attach the food processor bowl and add the mushrooms and zucchini. Pulse the vegetables until finely chopped but still with some texture. Add them to the pot with the other vegetables. Season with another 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables are soft and their natural liquid has mostly evaporated, 7 to 10 minutes.
- Add the milk and cook, stirring occasionally, until the milk is mostly evaporated, about 5 minutes. Next, add the red wine and cook, stirring occasionally, until the wine is mostly evaporated, about 7 minutes.
- Add the crushed tomatoes, basil, red pepper flakes, cheese rind and 1/2 teaspoon salt. Bring the sauce up to a low boil, then reduce the heat to low, cover the pot and simmer for 15 minutes. Remove the lid and let the sauce simmer for an additional 15 minutes. Remove the cheese rind and discard. Season the sauce to taste.
- To serve, add spaghetti squash to individual bowls and top with a big ladle of sauce, freshly grated Parmesan and torn basil.
WHOLE30 TWICE BAKED SPAGHETTI SQUASH BOLOGNESE
Make and share this Whole30 Twice Baked Spaghetti Squash Bolognese recipe from Food.com.
Provided by Natasha Feldman
Categories Lunch/Snacks
Time 3h
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- To make the Bolognese: While the squash is baking make the Bolognese sauce. In a large bowl mix together the pork and beef and season with 1 tablespoon kosher salt. Continue to lightly mix until the meat is combined and evenly seasoned.
- In a large, high-sided sauté pan or Dutch oven over high heat add the olive oil. When the oil is smoking, add the pork and beef mixture in batches to the hot pan and cook until the meat is seared on all sides. Remove the seared meat to a paper towel lined sheet tray, leaving behind any rendered fat in the pan, and continue to sear the remaining meat in batches, ensuring that you do not overcrowd the pan and steam the meat. Set the seared meat aside.
- In the same pan, over medium heat, add the onion and cook 5 minutes or until beginning to caramelize. Then add in the carrots, celery, 1 teaspoon kosher salt, garlic, parsley, sage and 1/4 cup basil. Cook for 5-6 minutes or until the vegetables are soft and just beginning to caramelize. Add the meat back to the pan along with the crushed tomatoes and beef broth. Bring the mixture to a boil and reduce to a simmer, stirring occasionally. Season with additional kosher salt to taste and crushed red pepper flakes. Continue to simmer for at least 1 hour or until the sauce has thickened. You can continue to cook the sauce for longer, if you have time; the longer you cook the sauce the deeper the flavor. While the sauce simmers roast the spaghetti squash.
- To make the spaghetti squash: Preheat oven to 425 degrees F.
- Cut the squash in half lengthwise and discard the seeds. Season each squash half with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/4 teaspoon crushed red pepper. Add two large basil leaves to the cavity of each squash and then turn the squash cavity side down on a half sheet tray. You will need two half sheet trays to hold all six halves. Roast the squash for 40 minutes or until the squash is fork tender and easily shreds when you run a fork over the flesh. Remove from oven and let cool 10-15 minutes.
- When the squash is cool enough to handle scoop the squash away from the skin and place back on the sheet tray. You can discard the squash skin at this point. Spread the squash evenly on the sheet tray and shred it lightly with a fork so it looks like spaghetti. Place the sheet trays back in the oven and cook an additional 15 minutes or until the excess liquid has evaporated and the squash has just begun to crisp and lightly brown. Remove from the oven and let cool slightly. Drizzle with extra virgin olive oil and season with flaky sea salt.
- To serve: When ready to serve, stir in the remaining basil and vinegar to the Bolognese sauce. Taste and add additional seasoning as necessary.
- Add spaghetti squash to a serving bowl and top with the sage and basil Bolognese sauce. Serve each portion with a 1/4 cup of cashew ricotta, fresh sage leaves, crushed red pepper and a drizzle of extra virgin olive oil.
- Nutrition Info Per Serving.
- Calories: 1080.
- Total Fat: 81 grams.
- Saturated Fat: 20 grams.
- Total Carbohydrate: 38 grams.
- Sugars: 16 grams.
- Protein: 50 grams.
- Sodium: 3626 milligrams.
- Cholesterol: 159 milligrams.
- Fiber: 9 grams.
Nutrition Facts : Calories 947.4, Fat 68, SaturatedFat 23.4, Cholesterol 190.3, Sodium 5870.6, Carbohydrate 33.6, Fiber 4.3, Sugar 3.2, Protein 52.8
More about "spaghetti squash with super thick bolognese food"
SPAGHETTI SQUASH BOLOGNESE - MY SEQUINED LIFE
From mysequinedlife.com
EASY BOLOGNESE STUFFED SPAGHETTI SQUASH - PRIMAVERA …
From primaverakitchen.com
10 BEST RACHAEL RAY SPAGHETTI SQUASH RECIPES | YUMMLY
From yummly.com
SPAGHETTI SQUASH WITH BOLOGNESE - #FOODBYJONISTER
From foodbyjonister.com
SPAGHETTI SQUASH WITH LENTIL BOLOGNESE - INSPIRALIZED
From inspiralized.com
NO-GUILT SPAGHETTI SQUASH BOLOGNESE - ALLY'S COOKING
From allyscooking.com
SPAGHETTI SQUASH BOLOGNESE - THE WHOLE SMITHS
From thewholesmiths.com
SPAGHETTI SQUASH TURKEY BOLOGNESE - HELLOFROZENBANANAS.COM
From hellofrozenbananas.com
SPAGHETTI SQUASH WITH SUPER-THICK BOLOGNESE | RACHAEL …
From rachaelrayshow.com
VEGAN BOLOGNESE WITH LENTILS & SPAGHETTI SQUASH (INSTANT POT)
From fannetasticfood.com
HEALTHY SPAGHETTI SQUASH BOLOGNESE - ALL THE HEALTHY THINGS
From allthehealthythings.com
EASY SPAGHETTI SQUASH BOLOGNESE - ANDI ANNE
From andianne.com
SPAGHETTI SQUASH WITH VEGETABLE BOLOGNESE
From juleshappyhealthylife.com
SPAGHETTI SQUASH WITH MEAT SAUCE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
SPAGHETTI SQUASH WITH SUPER-THICK BOLOGNESE RECIPE
From pinterest.com
SPAGHETTI SQUASH BOLOGNESE » LEELALICIOUS
From leelalicious.com
CROCKPOT SPAGHETTI SQUASH LASAGNA BOLOGNESE + VIDEO.
From halfbakedharvest.com
SPAGHETTI SQUASH BOLOGNESE - PLANT-BASED WITH JEREMY
From pbwithj.ca
SPAGHETTI SQUASH BOLOGNESE (LOW-CARB, PALEO) - THE …
From theroastedroot.net
LOW-CARB SPAGHETTI SQUASH BOLOGNESE - CASSIDY'S CRAVEABLE …
From cassidyscraveablecreations.com
SPAGHETTI SQUASH BOLOGNESE BAKE – BALANCED BITES …
From balancedbites.com
INSTANT POT SPAGHETTI SQUASH & SHORT-CUT BOLOGNESE
From realfoodwholelife.com
WHOLE30 BOLOGNESE WITH SPAGHETTI SQUASH - FOOD BANJO
From foodbanjo.com
SPAGHETTI SQUASH WITH BOLOGNESE SAUCE @ NOT QUITE NIGELLA
From notquitenigella.com
HOW TO COOK SPAGHETTI SQUASH (RACHEL RAY METHOD): 12 STEPS
From wikihow.life
SPAGHETTI SQUASH WITH TURKEY BOLOGNESE - SUM OF YUM
From sumofyum.com
BEN BAKER'S SPAGHETTI SQUASH WITH LENTIL BOLOGNESE - PEOPLE.COM
From people.com
SPAGHETTI SQUASH BOLOGNESE - FARM FLAVOR RECIPE
From farmflavor.com
HEALTHY SPAGHETTI SQUASH PASTA WITH BEEF BOLOGNESE SAUCE
From joyfulhealthyeats.com
SPAGHETTI SQUASH BOLOGNESE - GLUTEN FREE - THE HONOUR SYSTEM
From thehonoursystem.com
SPAGHETTI SQUASH WITH SUPER-THICK BOLOGNESE | SPAGHETTI SQUASH ...
From pinterest.com
RECIPE OF ULTIMATE SPAGHETTI BOLOGNESE FOR TWO | SPAGHETTI …
From spaghettisquashrecipes.netlify.app
50 BEST SPAGHETTI SQUASH RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
SPAGHETTI SQUASH BOLOGNESE – RECIPES FOR COMPASSION
From recipesforcompassion.com
SPAGHETTI SQUASH BOLOGNESE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
SPAGHETTI SQUASH WITH BOLOGNESE RECIPE | MINT PERSONAL CHEF …
From mintpersonalchef.com
17 DELICIOUS VEGAN SPAGHETTI SQUASH RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
SPAGHETTI SQUASH LASAGNA BOATS - CAFE DELITES
From cafedelites.com
5 INGREDIENT SPAGHETTI SQUASH BOLOGNESE – A SIMPLE PALATE
From asimplepalate.com
SPAGHETTI SQUASH BOLOGNESE - FAKE GINGER
From fakeginger.com
ROASTED SPAGHETTI SQUASH BOLOGNESE RECIPE - EASY RECIPES
From recipegoulash.cc
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love