Name: Spaghetti Squash with Veal and Spinach
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Yield: 4 to 6 serving(s)
Ingredients: 1 spaghetti squash; 1/4 cup (60 ml) soy sauce; 1 lb (450 g) ground veal; 3 green onions, chopped; 2 cloves garlic, finely chopped; 1 red bell pepper, seeded and sliced into strips; 1/2 lb (225 g) mushrooms, sliced; 3 tbsp (45 ml) olive oil; 6 cups (140 g) baby spinach

Ingredients

- 1 spaghetti squash
- 1/4 cup (60 ml) soy sauce
- 1 lb (450 g) ground veal
- 3 green onions, chopped
- 2 cloves garlic, finely chopped
- 1 red bell pepper, seeded and sliced into strips
- 1/2 lb (225 g) mushrooms, sliced
- 3 tbsp (45 ml) olive oil
- 6 cups (140 g) baby spinach

Preparation

- With the rack in the middle position, preheat the oven to 375 °F (190 °C). Line a baking sheet with parchment paper.
- On a work surface, cut the squash in half lengthwise and remove the seeds. Season with salt and pepper. Place on the sheet, cut side down, and cook for 1 hour or until the squash is tender when tested with the tip of a knife. Let cool.
- Gently loosen the squash strands with a fork. Toss the squash strands with half the soy sauce. Keep warm.
- With a chef's knife, finely chop the ground veal. Set aside in the refrigerator.
- In a wok or large skillet over medium-high heat, sauté the green onions, garlic, peppers and mushrooms in half the oil. Season with salt and pepper. Remove the vegetables from the wok and set aside on a plate.
- In the hot wok, fry the meat in the remaining oil, breaking it up with a wooden spoon, until it starts to brown. Season with salt and pepper.
- Return the stir-fried vegetables to the wok with the meat. Add the spinach and remaining soy sauce and cook until the spinach has wilted. Serve on a bed of spaghetti squash.

Spaghetti Squash with Veal and Spinach

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Chef’s Knife