Some of you call it spaghetti squash others vegetable spaghetti. This nutrient-dense food is a great alternative to pasta. Last weekend I cooked up some bolognese sauce; WOW what a combo! As Italian’s would say, Buonissimo!! Every bite was absolutely sensational.
Mum the Fearless Improviser
As many of us are self-isolating, including me, I found myself spending more time in the kitchen. Of course, I don’t overindulge, my days are filled with plenty of exercises too and I’m working on another business project. I’ve also been reminiscing of my late mum’s cooking. I think I was only 8 years old and ready to dabble into some cooking techniques with mum. She was an absolutely incredible cook and a fearless improviser. Our family enjoyed so many tasty dishes including Eastern European, Asian and at least once a week a good old Aussie bbq or roast. Mum shared many little tips and tricks and I am forever grateful. I have dozens of recipes and one day I’ll need to set aside some time to write them down.
Nutritious Spaghetti Squash
This season’s veggies have been absolutely fresh and tasty too. Did you know that spaghetti squash is a good source of fibre. It’s super nutritious and includes Vitamin C, manganese and Vitamin B6. It’s also easy to prepare and there are a few ways of cooking this yummy veggie. Slicing into rings or cutting in half. Personally, I prefer cutting lengthwise down the middle and baking it in the oven.
Now I’m sure there are endless ways to make a scrumptious bolognese sauce. It’s definitely the variety of tomato that makes all the difference, I think. I usually use fresh Roma tomatoes however I had none so Mutti baby Roma tomatoes were the perfect alternative. This recipe is mum’s, so there is a little variation compared to that of the traditional sauce. Of course, if you’re vegan you can always cook this dish minus the meat. I’ve used lean beef mince and loads of veggies. I also cook double the amount so that it can be stored in the freezer for another day.
Asko Pyrolitic Oven
There’s nothing better than saving time when cooking a meal. I’d like to share our fantastic Asko pyrolytic oven and induction cooktop with you. It’s smart, sophisticated and it cooks twice as fast. My bolognese doesn’t need 5 hours, half the time and it still tastes superb. Of course, induction cooking works on a magnetic field between the pot and the cooktop. Aha, dipping into our savings again, we needed new cookware. As for our oven, from the digital functionality to the self-cleaning pyrolytic technique, it’s absolutely amazing. This has been the best investment in our new kitchen. So, if you have a standard cooktop and oven it may take a little longer. Here is my full recipe.
800g lean beef mince
2 large onions
4 medium carrots grated
3 celery stalks diced
5 cloves garlic crushed
2 x Mutti Baby Roma Tomatoes (400g)
Freshly chopped oregano, rosemary and basil, dried is fine
½ cup water
2 large spaghetti squash and olive oil
- Place oil in a large cooking pot and sautee onions, garlic and celery for about 1 minute on high.
- Add mince and fry until light brown and add carrots, water and tomatoes and cook for 5 minutes on high.
- Add salt, pepper and herbs and place lid on the pot. Turn the temperature down to low and cook for about 4-5 hours stirring occasionally.
- The sauce will be ready when the water has evaporated.
- 1 hour before the sauce is ready cut the spaghetti squash lengthwise and scoop out the pulp.
- Place baking paper onto a baking dish and brush over olive oil. Place the squash face down and bake for about 45 minutes or when you can push through a fork into the flesh.
- Remove the squash from the oven and place onto a plate so that it is facing up. Scoop the sauce into the centre and sprinkle with parmesan cheese and parsley. Buonissimo!!
There you go. So simple. I hope you all enjoy this super deliciously healthy dish. Tag Divine Fruits and share your recipe to be featured on Facebook and Instagram. We have plenty of other tantalizing recipes coming your way soon.