Todd Eyre
This recipe first appeared in Food magazine.
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Ingredients
Bolognese sauce
Method
1.Preheat oven to 220°C. Sprinkle salt over the cut sides of the squash and place upside-down on a cooling rack for 15 minutes to drain excess moisture.
2.Make bolognese sauce (see below).
3.When the squash have drained for 15 minutes, wipe out with paper towel, brush with oil and season with pepper. Bake, cut-side up for 40 minutes or until they give when gently squeezed.
4.Use a fork to loosen the flesh into threads, mounding them in the shell. Spoon over the bolognese sauce and top with grated parmesan and parsley, if desired.
Bolognese sauce
5.In a medium saucepan, heat the oil and cook the onion, garlic, bacon and carrot until soft. Add the beef mince and cook until brown and crumbly. Stir in the mushrooms, and when soft pour in the wine and simmer until completely evaporated.
6.Add the passata, season, and simmer gently, stirring occasionally, until required.
Note
- If you can’t find small squash use 1½ large ones and scoop flesh into regular bowls instead of serving in the shell. You can top with any pasta sauce. PER SERVE Energy 351kcal, 1471kj • Protein 29g • Total Fat 15.6g • Saturated Fat 5.6g • Carbohydrate 18.8g • Fibre 6.4g • Sodium 579mg
