- 2 ounces pancetta, chopped
- 1/2 tablespoon unsalted butter
- 1/2 cup chopped (1 small) onion
- 1 celery stalk, minced
- 1 medium carrot, minced
- 1.3 lbs 93% lean ground turkey
- kosher salt
- fresh cracked pepper
- 1/4 cup white wine
- 1/2 tablespoon tomato paste
- 3/4 cup 1% milk
- 1 28-ounce can crushed tomatoes
- 1 bay leaf
- 2 medium spaghetti squash
- 1/4 cup chopped fresh basil
- In a large Dutch oven, saute the pancetta over medium heat until the fat melts, about 3 minutes. Reduce heat to medium-low, add the butter, onion, celery and carrot and cook until soft, 5-6 minutes. Increase the heat to medium-high, add the turkey and season with 3/4 teaspoon salt and pepper to taste. Cook until no longer pink, 7-8 minutes, breaking the meat up with a wooden spoon. Add the wine and cook until reduced, 2-3 minutes. Add the tomato paste, milk, tomatoes, and bay leaf. Bring to a boil, reduce heat to low and simmer, covered, 20-25 minutes, stirring occasionally.
- Meanwhile using a sharp knife, pierce the squash 8 or 9 time. Microwave on high for 6 minutes. Turn the squash and cook until the shell is tender, 5-8 minutes depending on the size. Let cool for 5 minutes. Half the squash lengthwise. (There should be no resistance, but if there is, microwave it a few more minutes.) Remove the seeds and use a fork to scrape out the spaghetti-like strands of squash.
- Remove and discard bay leaf; stir in the basil. To serve, put 1 cup spaghetti squash in each of 6 serving bowls and top each with a generous 3/4 cup of sauce.
Nutrition information per 1 cup squash + 3/4 cup sauce serving: 301 calories / 12g fat / 23g carbohydrate / 5g fiber / 25g protein / 9g sugars
Recipe from The Skinnytaste Cookbook by Gina Homolka