Wednesday, September 22, 2010

Spaghetti Squash with Turkey and Fall Vegetable Meat Sauce

I thought this would make a comforting fall meal...too bad it's hot and humid here today! Oh well, it's delicious anyways.

2 spaghetti squash

1 tsp olive oil
1 large onion, diced
4 cloves garlic, minced
1 tsp fennel seeds
1 tsp dried, or 2 tbls fresh basil
1-2 tsp hot chili flakes (optional)
2 zucchini, diced
4 portobello mushrooms, chopped
1 lb ground turkey (or chicken)
1 large can crushed tomatoes
1 bunch rapini, ends trimmed and chopped

For squash:
Cut squash in half, remove seeds and roast in oven, cut side down at 350 for 45-60 minutes, or until skin is tender. Scrape out flesh with fork, so it is in spaghetti-like strands. Mound on 4 plates. Season with salt and pepper.

In large skillet or saucepan, add oil and saute onion, over medium heat until translucent. Add garlic, fennel, dried basil (add fresh basil at the end), chili flakes (if using), zucchini and mushrooms and saute until tender. Add turkey and stir occasionally until meat is just slightly pink. Add crushed tomatoes and salt and pepper, to taste. Simmer over low heat about 5 minutes. Add rapini and simmer until tender. Pour sauce over spaghetti squash.

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