Cooking time: ~1 hour
Pre-heat oven: 400°F
- 1 large spaghetti squash, cut in half lengthwise, seeds removed
- 6 Tbs olive oil, divided
- salt & pepper
- 1/2 cup grated Pecorrino Romano cheese
- 1/4 lb thickly sliced pancetta or bacon, chopped
- 1 1/2 lbs ground sirloin or turkey
- 1 carrot, peeled &but into small dice or shredded
- 1 medium onion, cut into small dice
- 3 cloves garlic, finely chopped or grated
- 1/4 cup tomato paste
- 1/2 cup red wine
- 1/2 cup beef stock
- 1/2 cup basil
- 1/2 cup parsley
- Place the spaghetti squash halves, cut-side up, onto a baking sheet. Drizzle with 2 Tbs of olive oil and salt & pepper. Turn the squash over so they’re cut-side down and roast until it’s tender, about 45 minutes to an hour. once cooked, use fork to loosen the squash strands up. Drizzle with 2 Tbs olive oil, pepper and sprinkle of cheese. Reserve squash in the shells.
- While the squash is roasting, place a large skillet over medium-heat with two turns of the pan of olive oil, about 2 Tbs. Add the pancetta to the pan and cook until crispy, about 5 minutes. Add the sirloin to the pan and cook until golden brown, 6-7 minutes. Add the carrots, onion and garlic to the pan and cook until the veggies are tender, about 5 minutes..
- Season everything with salt and pepper, then add the tomato paste, cooking it until golden brown and aromatic, about 1 minute. Add the red wine and beef stock, scraping the bottom for any bits that may be stuck, and cook the sauce until thickened and slightly reduced, about 5 minutes.
- To serve, ladle the meat sauce on top of the squash half and garnish each with basil, parsley and Pecorino Romano cheese.
~Recipe via Rachael Ray at rachaelray.com