Title: Spaghetti Squash W/bolognese Sauce
Categories: Vegetable Entree Poultry
Yield: 4 Servings
| 2 | | Spaghetti squash(abt 4 lbs) |
| 3/4 | lb | Hot Italian Turkey sausage |
| 1 | ts | Olive oil |
| 2 | lg | Carrots, chopped |
| 2 | cl | Garlic, chopped |
| 1 | cn | (28oz) crushed tomatoes, in |
| | | Puree |
| 2 | tb | Tomato paste |
| 1 1/2 | ts | Leaf basil, crumbled |
| 1/3 | c | Chopped Italian parsley |
Halve and seed spaghetti squash. Bring 2 inches of water in Dutch oven to
boiling. Place 2 squash halves, cut side up in pan. Stack remaining squash,
cut side down, on top. Cover. Boil 25 to 30 minutes until just tender.
Check water level occasionally. Scrape squash from shell with fork onto
platter, fluffing to separate into strands. ( I halve and seed squash,
cover with plastic wrap and microwave until tender rather than boil.)
Meanwhile, remove casings from sausage. Cook sausage in oil in large
saucepan, breaking up meat, 6 minutes until browned. Add carrot, garlic,
tomato, tomato paste, basil and 3 T parsley. Cover; simmer 15 minutes.
Spoon squash onto plates. Top with sauce. Garnish with parsley and grated
Parmesan cheese, if you wish. Source:Family Circle