Bolognese-Style Pork Ragú over Spaghetti Squash
Makes 8 servings
|1-1/2||pounds ground pork|
|1||cup finely chopped celery|
|1/2||cup chopped onion|
|2||cloves garlic, minced|
|2||tablespoons tomato paste|
|1||teaspoon Italian seasoning|
|1||can (14-1/2 ounces) low-sodium chicken broth|
|1||spaghetti squash (3 to 4 pounds)|
|1/2||cup grated Parmesan (optional)|
- Brown pork in 3-quart saucepan over medium-high heat, stirring to break up meat. Add celery and onion; cook and stir 5 minutes over medium heat or until vegetables are tender. Add garlic; cook and stir 1 minute. Stir in tomato paste and Italian seasoning.
- Stir in broth. Reduce heat. Simmer 10 to 15 minutes, stirring occasionally.
- Add half-and-half; cook and stir until heated through. Skim off excess fat.
- Meanwhile, pierce spaghetti squash several times with knife. Microwave on HIGH 15 minutes until squash is tender (squash will yield when pressed with finger). Let cool 10 to 15 minutes. Cut in half; scoop out and discard seeds. Separate flesh into strands with fork; keep squash warm.
- Serve 1/2 cup meat sauce over 1 cup spaghetti squash. Sprinkle with 1 tablespoon grated Parmesan, if desired.
Sauce can be cooked the day before and refrigerated so that chilled fat can be easily removed and discarded before reheating.
|Saturated Fat||20 g|
|Total Fat||22 g|
|Calories from Fat||59 %|
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