Spaghetti squash bolognaise

the unpaid chef — Sat, 10 Oct 2009 10:01:43 +0000

It’s been a long and rainy week here, and having all three children at home all day, every day, has been a challenge.
One day I took them out to our local shopping center, on the bus. I took the boys over to the indoor play center, and went off to the supermarket to see what nice foods I could find.
I’d never had spaghetti squash, not that I remember, and they had some there among all the other pumpkins, so I bought one to try out.
You can read about the squash, which one to buy, and how to cook it over here

I brought the squash home and decided I’d try doing it with some meat and tomato sauce. I had a carton of chopped tomato with italian herbs, and decided to use that on some low-fat pork and beef mince.

Cutting the squash in half was not fun. I think next time I’ll pierce it and bake it, then cut it! I was afraid I’d chop a finger off or something.

The recipe couldn’t be easier. Make the sauce while the squash bakes.

Sauce:

- Heat a heavy skillet and brown the meat in it. Add onion and garlic if you wish. I didn’t. I was feeling very lazy.
- Pour tomato chunks with italian herbs over the meat, rinsing the carton with a little water, which you add to the sauce.
- Taste sauce for seasoning. I added some salt, pepper and oregano.

When the squash is soft, comb strands out of it with a fork, pile them on plates and serve topped with the sauce and a little grated cheese if you like.

A very light faux pasta dish!

My 5 year old ate it well, my 4 year old very carefully avoided all the squash strands…

Unpaid Chef » Tomato sauce

Spaghetti squash bolognaise