Turkey Bolognese with Spaghetti Squash
January 14, 2013
Ingredients Makes 6-8 servings
| 2 tbsp | butter | 30 mL |
| 2 tbsp | olive oil | 30 mL |
| 1 | onion, finely chopped | 1 |
| 1 | small carrot, finely chopped | 1 |
| 1 | stalk celery, finely chopped | 1 |
| 11⁄2 lbs | lean ground turkey | 750 g |
| 4 oz | thickly sliced pancetta, finely chopped | 125 g |
| Salt and freshly ground black pepper | ||
| 1⁄2 cup | dry white wine | 125 mL |
| 1 | can (28 oz/796 mL) crushed tomatoes | 1 |
| 1⁄2 cup | chicken broth | 125 mL |
| 1⁄4 cup | hot evaporated milk or heavy or whipping (35%) cream | 60 mL |
| Salt and freshly ground black pepper | ||
| 1 | spaghetti squash (2 to 3 lbs/1 to 1.5 kg), cooked (see tips) | 1 |
Instructions
Prep
- 4- to 5-quart slow cooker
- In a large skillet, heat butter and oil over medium-high heat. Sauté onion, carrot and celery for 5 to 7 minutes or until onion is tender and translucent. Add turkey and pancetta; cook, breaking up turkey with the back of a wooden spoon, for 3 to 5 minutes or until turkey is no longer pink. Add wine and cook, stirring, for 3 to 5 minutes or until wine has almost evaporated. Transfer to slow cooker stoneware. Stir in tomatoes and broth.
- Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until bubbling. Just before serving, stir in evaporated milk. Season to taste with salt and pepper. Serve over spaghetti squash.
Choose a squash that is heavy for its size and has a hard, firm, deep-colored rind free of any blemishes or moldy spots.
To cook squash, halve it lengthwise and scoop out the seeds. Place cut side down on a rimmed baking sheet and bake in a 350°F (180°C) oven for 55 to 60 minutes or until strands of flesh separate easily when raked with a fork. Let cool slightly, then use a fork to rake the flesh into spaghetti-like strands.
To save time getting this meal on the table, cook the squash the day before and refrigerate the whole halves until ready to use. Reheat it gently in the microwave on Medium (50%) power for 2 minutes or in a 350°F (180°C) oven for 10 to 12 minutes or until warmed through. Rake into strands before serving.
