Did you know that substituting grated/shredded carrots for bread crumbs and adding tomato paste in meat makes it perfect for a meatballs AND Bolognese? Yeah, me either until now! This recipe was born because my local market sells these awesome giant meatballs that I enjoyed until I found out they had rice and breadcrumbs in them. That and each if them costs about $2 a piece and who needs that when I can make them?? So I roasted some spaghetti squash and cooked this up fully intending to make my own Giant Bawls. Sheer laziness turned this into the Un-Pasta Bolognese you see here. Hey, at least I’m honest!
*Heat oven to 400 degrees, cut spaghetti squash in halves or quarter and sprinkle with salt, olive oil and maybe a tsp of vinegar (optional); roast in ben for up to 25 mins.
1Tbsp oil ( I used Olive)
1 Tbsp onion, chopped
1 lb lean ground turkey
1 4-6 p can of tomato paste
1 tsp garlic, minced or grated
1/2 grated carrot
sea salt & cayenne pepper to taste.
Heat oil in heavy skillet then add onion and sauté until onion is translucent. Season meat and cook on medium to high heat until brown. Add the garlic and cook for another 3-5 mins, add carrots then cook another 3-5 minutes. Make sure meat is fully cooked and then add tomato paste and mix thoroughly. The paste will soak up all the liquid from the skillet so turn down heat to low so it doesn’t burn.
* To make meat balls, add all ingredients together while meat is uncooked and cook from there. When squash is finished roasting, scoop flesh out into a bowl and top with a hearty scoop of the meat mixture. Enjoy!