Pumpkin Bolognese

The perfect fall dinner recipe.

If you’re on the pumpkin train, this recipe is for you! I came across Cucina Antica Tuscany Pumpkin Pasta Sauce at Whole Foods recently and was curious how it tasted and what I could come up with for dinner that night using it. The sauce isn’t too “pumpkiny” and tastes so delicious! I promise you will love it (IF you are on the pumpkin train!). Only made with a few simple ingredients, this is such an easy dinner party recipe to whip up, especially if you are in a pinch! Normally I am all for making sauce from scratch, but using Cucina Antica Tuscany Pumpkin Pasta Sauce is worth it and makes for an easy dinner party recipe! Serve with a simple arugula, lemon and parmesan salad and bottle of red wine!

INGREDIENTS

1/2 cup white onion
2 tbs garlic
Ground turkey
1 1/2 cup Mushrooms
1 1/2 cup Cucina Antica Tuscany Pumpkin Pasta Sauce
Spaghetti squash
olive oil
salt and pepper
Parmesan (for garnish)
Thyme (for garnish)

DIRECTIONS

To cook the spaghetti squash:

Heat your oven to 350°. Using a knife, poke a few holes around the squash then put it in the microwave for 5 minutes to soften. (This makes it easier to cute in half!) Cut the squash lengthwise in half. Scoop out the seeds and fiber with a spoon. Place on a baking sheet that has tin foil on it. Top with olive oil, salt and pepper. Bake for about an hour, until the skin browns.

*You can do this ahead of time and store the squash in the fridge and heat up later

Scoop out the inners of the squash into a baking dish. Make sure to mix in the olive oil, salt and pepper. If you are reheating this later, simply add to a sauté pan or put the baking dish in the oven for a few minutes at 300°.

To cook the sauce:

On medium to high heat, add 2 tsp olive oil with onion and garlic. Sautee until the onion is translucent. Add the ground turkey and cook until its browned a little. Add mushrooms and cook for another 5 minutes. Add the sauce and let simmer for 10 minutes.

Plate the dish by adding the squash first, top with pumpkin bolognese sauce. Garnish with parmesan and thyme!