Schedule a Visit 855-965-2212

Nutritional Tips Nutritional Recipes Ask Our Nutritionist COA Nutritionist
Selecting Childcare Mind & Body Matters Safety & Security How We Do It Always Close By FAQ Testimonials Our Tuition Engagement/Partnering Military Resources
Just Read Nutrition Fitness Infant Toddler Preschool Pre-K Kingdergarten Grades 1-5 School Age Summer Camp Enrichment Programs Designated Learning Areas Assessments
Infant Toddler Preschool Kindergarten Summer Camp School Age Playground Link Parent Reflections Be The Best
Enroll Online Mind & Body Matters Star Curriculum Just Read Program Nutrition Program Fitness Program Apple A Day Blog Meet Bentley Bentley in Action Bentley Gallery Bentley Games Bentley Books Traveling Bentley Monthly Menu School Events Newsletter Parent Referal Childcare Tax Credit Emergency Alerts
logo

Contact Us Today: (855) 965-2212

855 965 2212

Nutritional Recipes

Spaghetti Squash Bolognese

Written by COA Nutrition Team On April 18, 2018

This spaghetti squash Bolognese will leave your mouth watering AND it’s so easy to make!

You can roast the squash ahead of time to make you life even easier!

INGREDIENTS

  • 1 spaghetti squash
  • 2 tbsp. olive oil
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 1 lb. lean ground turkey or beef
  • 1 medium onion, diced
  • ⅛ tsp. of paprika
  • 14 oz. can diced tomatoes
  • 3 oz. tomato paste
  • ½ tsp. dried oregano
  • ½ tsp. dried basil
  • 1 tsp. red pepper flakes
  • ½ cup shredded mozzarella cheese
  • Optional garnishes: grated Parmesan cheese and fresh basil

DIRECTIONS

  1. Pre-heat your oven to 400 degrees. Line a baking sheet with parchment paper or foil, and spray with non-stick cooking spray.
  2. Cut the spaghetti squash in half length-wise, (if it’s difficult, you can microwave it for a minute or two to soften it up). Drizzle with 1 tbsp olive oil, and sprinkle with salt and pepper. Place the squash cut-side down on the baking sheet, and roast for 45 minutes.
  3. Meanwhile, heat the other tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic, and cook, stirring constantly, for 30 seconds until fragrant.
  4. Add the ground meat and diced onion to the pan, using a wooden spoon to break it up and stir around. Season the meat with ⅛ tsp. each: salt, pepper, and paprika. Cook, stirring, until meat is almost cooked through, about 4 minutes.
  5. To the pan, add the can of diced tomatoes and half a small can, (3 oz.) of tomato paste. Season with the oregano, basil, and red pepper flakes. Stir, allow to come to a boil, and then reduce to medium-low heat. The longer you can let this simmer on low the better, but simmer at least 10 minutes.
  6. When the squash is done, remove from the oven and turn the broiler on low. Using a fork, scrape the insides of the squash so that it resembles noodles.
  7. Top with a couple spoonfuls of the Bolognese, and sprinkle ¼ cup mozzarella over each squashes half. Broil for 5 minutes, or until the cheese is golden.
  8. Finish with fresh basil and grated Parmesan cheese if desired.

 

Tips of the Month MOBILE

Planning Ahead Tip of the Month

“Batch Cook”

One of our favorite ways to save time in the kitchen is to cook in bulk. It virtually halves the time you spend standing over the stove. Imagine having a pre-made dinner ready to go right when you get home. Sounds pretty tempting, so let’s pretend you’re cooking for a dinner party, even if it’s just your family.

Love This?


Get COA posts delivered to your inbox