Liv & Liz Make Spaghetti Squash Two Ways

Published 09/04 2013 01:26PM

Updated 10/31 2013 05:52PM

Spaghetti Squash 2 Ways

Spaghetti Squash
1 Large spaghetti Squash
1 TBSP olive oil
Salt & Pepper

Preheat oven to 375°.  Slice squash in half and scoop out the seeds.  Drizzle with olive oil and sprinkle with salt & pepper.  Place the squash cut-side down onto a baking sheet and bake for 1 to 1 1/2 hr. or until outer shell is golden brown.  Once thoroughly cooked, turn the squash out and with a fork remove the spaghetti like strands from the shell.

Walnut Pesto

1 cup fresh basil
1/4 cup toasted walnuts
1 garlic clove, smashed
1/2 cup olive oil
1/4 cup parmesan cheese

Place all of these ingredients into the food processor and blend until smooth.

Bolognese Sauce 

1 large onion, diced
2 carrots, peeled and diced
3 celery stalks, diced
2 garlic cloves, minced
2 TBSP olive oil
2 tsp salt
3 lbs lean ground beef
2 cups of tomato paste
3 cups dry red wine
2 cups water
2 bay leaves
1 small bunch of thyme (tied together in a bundle)

In a large sauce pan, saute the onion, carrot, celery & garlic with the olive oil & salt until tender.  Next, brown the meat.  Finally add the tomato paste, red wine, water and spices to the pan.  Scrape any of the brown bits on the bottom of the pan and stir well until combined.  Let the sauce simmer for a couple of hours until reached desired thickness.  Remove the bay leaves and thyme from the sauce before serving or storage.

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