Italian

Roasted Spaghetti Squash with Bolognese

I’m not big on resolutions, but I do like goals. One of mine for 2014: eat more vegetables, more consistently. This recipe was borne out of a desire to do just that, especially during lunch, when salads leave me feeling unsatisfied and searching for sugar two hours later.

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I first made this easy bolognese with family over the holidays, and loved that it was hearty and filling on a cold day. Even my crunchy-vegetable-hating brother seemed to like it. At home, I took the recipe a step further by substituting spaghetti squash for traditional pasta. I had never cooked spaghetti squash myself, and it was surprisingly easy.

I divided the mixture into 6 portions and froze half for easy lunches down the road. Great with a green salad or even a cup of soup!

Roasted Spaghetti Squash with Bolognese

Serves about 6

1 medium spaghetti squash
1/4 cup olive oil
1 small onion, diced
3 garlic cloves, minced
1 celery stalk, diced
1 carrot, peeled and diced
1 cup diced mushrooms (I used half a package)
1 pound lean ground beef (or turkey)
1 can crushed tomatoes
1 can petite diced tomatoes
1 1/2 tablespoons dried basil
1/3 cup (or more) shredded Parmesan cheese (Omit if observing a Paleo diet)
Salt and pepper to taste

Preheat oven to 375 degrees. Wash spaghetti squash rind, halve lengthwise, and scoop out seeds and pulp. Place rind side up on a baking sheet and roast for 30 minutes or until fork-tender. When cool enough to touch, shred the squash with a fork, working the width of the squash. Place shredded squash in a colander; drain and discard excess liquid. (Make ahead: can be made ahead and stored in the refrigerator.) 

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add vegetables and garlic and saute until onions are translucent and vegetables are tender, about 8-10 minutes. Add ground beef and cook, breaking up meat, until meat is fully cooked, about 10 minutes. Add tomatoes and basil; reduce to a simmer.

Toss squash, sauce and cheese in a large bowl. Season to taste.

Fusilli with Raw Tomato Sauce

With all due respect to my tomato-loving friends, I just can’t eat raw tomatoes. They’re squishy and gooey (and NOT in a good way). Or, so I thought.

When I received this month’s issue of Bon Appetit, one of the first things that caught my eye was a feature story about a summer vacation in Tuscany, including a gorgeous photo of a pasta dish with a no-cook tomato sauce.

We’ll get there in a minute. But first, can we talk about how much we Americans could learn from the Italians about how to vacation? When I traveled through New Zealand, it was painfully obvious just how much I had to learn about vacation, including the fact that it’s a verb. I think my next lesson on how to properly vacation should come in Tuscany. Preferably from a hot Italian man.

The author describes a month-long vacation in the Tuscan hills, complete with sunny 90-degree days and bottomless glasses of prosecco, concluding with this gem: “As it often does, lunch will meander for a good hour or two, ending with figs from the tree. And then, of course, it’s time for that nap. Or maybe a dip in the pool.”

Yep… definitely practicing my vacation skills in Italy.

Anyway, back to that pasta. It couldn’t be simpler: good-quality olive oil and vinegar, tomatoes, fresh basil, salt and pepper. Always buy the best quality ingredients you can afford, but especially for simple recipes with few ingredients.

I cut the recipe in half. Forgive me. For me, pasta is best as an occasional indulgence rather than a diet staple, and I was trying a food I don’t typically like, after all. A week later, I found myself back at the market, making another batch.

If only I’d picked up another bottle of prosecco.

Fusilli with Raw Tomato Sauce

From Bon Appetit, August 2012

3/4 cup (or more) extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons red wine vinegar
4 1/2 pounds plum tomatoes, halved, pulp discarded, flesh cut into 3/4″ pieces
3/4 cup (packed) fresh basil leaves, torn
Sea salt and freshly ground black pepper
1 pound fusilli or other spiral-shaped or twisted pasta

Whisk 3/4 cup oil and both vinegars in a large bowl to blend. Add chopped tomatoes. Using a potato masher or your hands, slightly crush tomatoes to bruise and release juices. Stir in basil and season to taste with salt and pepper. Cover bowl and let tomatoes marinate at room temperature for 1 hour to allow flavors to develop.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain; return pasta to pot and add to tomato mixture; stir to evenly incorporate. Let pasta stand at room temperature, stirring occasionally, for 15 minutes to allow pasta to absorb flavors from sauce. Season pasta to taste with salt and pepper and drizzle with more oil, if desired.