Busy Busy Busy!

I have been such a blog-slacker lately! Since getting into nursing school, I have been running around like a crazy person getting everything ready for this coming semester. However, I HAVE been cooking! I want to share this awesomely delicious recipe with you guys, and it was definitely a hit with the Mr.! It is called Spaghetti Squash with Bolognese Sauce, adapted from the Rachael Ray show. I watcher her make this and still had to look up and make sure I got the right squash at Publix...it's mind boggling how the squash takes on the life of noodles after it's roasted! I want to put different sauces on it soon! I didn't get a lot of pics of this meal because we were way to ready to eat it...enjoy!



Photo Credit



Ingredients:
* 1 large spaghetti squash, cut in half lengthwise, seeds removed
* 6 tablespoons extra virgin olive oil (EVOO), divided
* Salt and ground black pepper
* 1/2 cup grated Pecorino Romano cheese, plus more for topping, if desired
* 1/4 pound thickly sliced pancetta, chopped (I think the deli gave me half a pound, so I threw it all in :) ..can't turn down pancetta!)
* 1-1 1/2 pounds ground sirloin
* 1 carrot, peeled and cut into small dice or shredded
* 1 medium onion, cut into small dice
* 3 cloves garlic, finely chopped or grated (I used pre-chopped in olive oil)
* 1/4 cup tomato paste
* 1/2 cup red wine (I used a little less than this)
* 1/2 cup beef stock
* 1/2 cup fresh basil (about a handful), chopped
* 1/2 cup fresh parsley (about a handful), chopped

Here's how ya do it..
Pre-heat the oven to 400ºF.

Place the spaghetti squash halves, cut-side up, onto a baking sheet. Drizzle with 2 tablespoons of EVOO, salt and pepper. Turn the squash over so they're cut-side down and roast until the flesh is tender, about 45 minutes to an hour. Once cooked, use a fork to loosen the squash strands up. Drizzle with 2 tablespoons EVOO, ground black pepper, and a sprinkle of cheese. Reserve squash in the shells.

While the squash is roasting, place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. 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 each squash half and garnish each with fresh basil, parsley and additional Pecorino Romano cheese.

Credit: Rachael Ray