What’s Cooking in Gail’s Kitchen? Eat More: Yellow Squash Bolognese! I’m at it again. The Spiralizer has become my new best friend. This time the star attraction is yellow squash noodles in place of pasta. But first, prepare the Bolognese sauce. It not only takes a bit longer, but it will turn your kitchen into an aromatic sensation. The rich Italian Bolognese sauce is a time-honored tradition that can take up to four hours to duplicate. This version, however, requires less than an hour from start to finish. I knew you would appreciate that fact.
YELLOW SQUASH BOLOGNESE
Ingredients for Bolognese Sauce:
1/4 cup olive oil
1 Vidalia onion, chopped
2 cloves garlic, minced
1 stalk celery, chopped
1 carrot, diced
4 ounces mushrooms, sliced
1 pound sweet Italian sausage, ground
1 teaspoon fennel seed
1/8 teaspoon marjoram
1/8 teaspoon oregano
1 28-ounce can San Marzano tomatoes
1/4 cup parsley, chopped
8 basil leaves, chopped
1 teaspoon sea salt
1/8 teaspoon black pepper
1/4 cup Parmesan cheese, grated
Instructions:
In an iron skillet over medium heat, combine olive oil, Vidalia onion, and minced garlic. Add celery, carrot, and mushrooms. SautΓ© 5 minutes. Increase heat and add ground Italian sausage, fennel, marjoram, and oregano. Cook until meat is no longer pink and appears crumbled, approximately 10 minutes. Lower heat and add tomatoes, parsley, basil, sea salt, and pepper. Cook until sauce thickens, stirring occasionally, approximately 30 minutes.
Ingredients for Noodles:
1-2 yellow squash
1-2 tablespoons olive oil
Instructions:
Spiralize the yellow squash into noodles. In a medium skillet, heat olive oil. Add yellow squash noodles; toss gently. SautΓ© no longer than two minutes. The noodles will turn soft, but not translucent. Serve with Bolognese sauce garnished with Parmesan cheese and fresh basil.
OK. I think I really need to invest in a spiralizer. If nothing else, it will make food far more fun!
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So true, Sarah! The ideas are endless. And very appealing on the plate! (Plus, people eat them!) π
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I like anything that makes my food more fun (which at least partially explains my love of fair food).
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Exactly! π
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Not only sounds good but also looks good. I admire you for making all the dishes look so delicious, Gail!
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Thank you. I wanted to be able to paint with water colors , acrylics, and other mediums. I guess you could say I make art out of food. π
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I would even say that our food culture is art. Just look at advertisements…. it is a piece of art how they display a McDonald’s burger… and how it looks in reality ππ
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So true. Does that mean my food looks artificial as well? I hope not. Sometimes it takes 150 shots to get one good one. Then again, I only use natural light.
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Oh my God, no!!! I did not mean that! I was just ironic. As I said, I admire how tasty it looks. Wow, 150 shots? That’s amazing. But that is exactly how it looks. There is so much passion and love put into your “work”. I love to look at it. I am not kidding, but sometimes (like with this one) I even think I can smell it! You are doing amazing! π
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Thanks, Erika, you boosted my confidence once again. πππ
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Awh… I am so happy that my excitement about your skills give you that boost … win-win ππ
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I have been saying I want to get a spiralizer for almost a year now and still haven’t done it! I am all for a quick bolognese recipe, too, thanks!
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You should! No regrets here. π
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What a great sounding recipe Gail. I am going to make it tonight as having dinner with a friend but am leaving the sausage out. Thanks!!!
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Yay, Sue! You warm my heart! Enjoy!
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Definitely looks delicious π
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I appreciate your insight. We ate the whole thing. lol π
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πππ
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