Who doesn’t love experimenting with squash this time of year? Although spaghetti squash is plentiful all year long, I crave hearty dishes like bolognese as soon as the leaves start to turn. Using spaghetti squash in place of pasta creates a meal that is lightened up yet filling. Using your crockpot makes it even more inviting simply for the ease of preparation; just set it and forget it! Enjoy! Sadie… this ones for you!

INGREDIENTS: Feeds 4 – 6

• 1 medium spaghetti squash
• 1, 28oz can of crushed tomatoes (I like San Marzano, seasoned)
• 1 lb ground turkey (feel free to substitute with ground chicken, beef, pork or a blend)
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 tsp red pepper flake
• 4 large basil leaves torn, plus extra for garnish
• salt and pepper
• 1 tbsp honey or agave
• 1 cup ricotta cheese
• 2 tbsp prepared pesto
• grated parmesan cheese

DIRECTIONS:

1. Spray a large pan with cooking spray. Brown the ground turkey over medium heat until fully cooked. Season with salt and pepper.
2. Meanwhile, prepare your squash by halving it along the midline and removing the seeds with a large spoon. Carefully poke a few holes in the skin of each half using a knife.
3. Spray your crockpot with cooking spray. Transfer the meat to the crockpot. Add the the tomatoes and then the garlic powder, Italian seasoning, red pepper flake, basil and honey. Stir to combine.
4. Nestle each squash half (cut side down) into the meat sauce. Cook on low for 4-6 hrs or until squash is fork tender.
5. In a small bowl combine the ricotta with the pesto and mix. Refrigerate until serving.
6. Carefully remove each squash half using tongs and/or a heat protective mitt. Use a fork to scrape the squash strands from each piece and into the crockpot. Gently fold the “spaghetti” into the gravy. Season with salt and pepper to taste.
7. Serve your spaghetti squash bolognese in bowls with a dollop of the ricotta mixture. Top with parmesan and fresh basil as desired. Mangia Bene!