Spaghetti Squash “Bolognese”

Kids typically love pasta, so they’ll love to see this “pasta” that comes from a vegetable! Topped with even more produce, this meal couldn’t be more veg-a-licious. This recipe comes to us from Amy of From the Ground Up Wellness.

Food for Thought: Spaghetti in a squash? You bet…kind of! Spaghetti squash is a type of hard squash with a special ability.When cooked, its flesh falls apart into small strands that look just like spaghetti! Although the strands don’t taste very much like spaghetti, they’re still a great substitute for pasta when you’re looking for a lighter meal. Plus, it’s nutritious!

Cooking Tip of the Week: When it comes to cleaning the dirt off mushrooms, a damp cloth or paper towel is the best way to go. Soaking mushrooms or running them directly under water can make them soggy: no one likes a mushy mushroom!

Family Dinner Conversation Starter: What is your favorite memory of something our family did together?

Together: Add water to a large pot (large enough to hold your squash) until it reaches 2” high. Place over high heat, covered, and bring to a boil.

Once boiling, place squash halves, open-side up, in the water and cover. Set a timer for 10 minutes.

Heat 1 tbsp oil in a deep skillet over medium heat. When it glistens, add onions and sauté 2-3 minutes until softened.

Together: Add zucchini, celery and carrot and sauté 1-2 minutes longer.

Together: In the meantime, heat remaining oil in another pan and add mushrooms. Sauté, without crowding them for 5 minutes until thoroughly cooked. Remove from heat when done.

Together: Back in your veggie skillet, add tomatoes, garlic powder and a pinch of salt and pepper. Stir to combine.

Once your squash timer goes off, uncover and remove squash from water with large tongs or oven mitts. Allow squash to cool for a few minutes.

Add basil to your tomato sauce, stirring to combine. Adjust salt and pepper to taste. Reduce heat to low.

Using a fork (and holding squash with a towel or oven mitts), pull out the stands of ‘pasta’ by dragging the fork lightly across the squash’s insides. Empty these into a large bowl or into individual portions.

Remove sauce from heat and portion out onto squash pasta.

Together: Top with sautéed mushrooms. Serve.

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