Columbus was a Colonizer with No Sense of Direction Baked Spaghetti (Squash)

Columbus was a Colonizer with No Sense of Direction

Baked Spaghetti (Squash)

Approximate Time

2 Hours

Serving Size

4-6

Ingredients

1 Spaghetti Squash

3 tbsp olive oil

salt

1 tbsp red pepper flakes

1 onion chopped

3 cloves of garlic crushed

1 12 oz can of crushed tomatoes

2 12 oz cans of tomato sauce

1 tbsp of fresh chopped basil

2 cups of fresh mozzarella

Instructions

1) Preheat oven to 350 degrees. Take one whole spaghetti squash and cut in half down the length of the vegetable. Place on a baking sheet and drizzle 1 tbsp of olive oil over each half. Lightly season with salt and bake until golden brown (about 30-45 minutes). Once the squash is golden brown remove from the oven and scoop out the meat of the squash into a to a bowl. Drizzle 1 tbsp of olive oil and lightly salt for flavor. Mix together and place equal amounts back into each squash half.

2) In a medium-size pot over medium heat, heat up 1 tbsp of olive oil. Place 1 lb of ground turkey into the oil and cook until brown (about 10-15 minutes). Season with salt for flavor and add 1 tbsp of red pepper flakes. Stirring consistently add 1 chopped yellow onion and 3 cloves of chopped garlic. Sauté until onions are translucent. Add both cans of tomato sauce and one can of crushed tomatoes. Stir and add chopped basil. Simmer on low for 20 minutes stirring occassionally.

3) After the spaghetti sauce has simmered pour equal amounts over each squash. Pull apart the fresh mozzarella and place on top of the spaghetti squash with sauce. Bake in the oven for about 30 minutes or until the mozzarella is lightly golden brown. Remove from oven and allow to set for about 5 minutes and serve.

Wine Pairing:

Garnache red wine

Hot Sauce:

Tobasco