DID YOU HEAR? The Mayor of Flavour town, Guy Fieri, himself, is fit now.
And just in case you missed our profile of the Food Network legend, click over here to read the full story on Men’s Health US, which includes Fieri’s love of all things HIIT, his sauna and cold plunge tub, and the day-ending treat of freeze-dried strawberries.
Fieri also provided a recipe for a fennel-citrus salad in that piece, but gave us a bonus dish too – and hearty main that’s high in protein, loaded with fibre, and chock full of all the flavours.
Ingredients
- 1 large spaghetti squash (about 1.3 kg), halved lengthwise, seeded
- 1 Tbsp. tbsp extra-virgin olive oil, plus 3 tsp
- 2 tsp. tsp chopped fresh oregano, plus 1 tsp fresh oregano leaves
- 4 garlic cloves, minced
- 1/2 tsp. crushed red pepper flakes, plus 1/2 to 1 tsp red pepper flakes (depending on spice preference)
- 1 medium carrot, finely diced
- 1 small onion, finely diced
- 2 stalks celery, finely diced
- 2 Tbsp. tomato paste
- 680g. lean ground turkey
- 1 400g can whole peeled San Marzano Tomatoes
- 1 cube low-sodium chicken stock
- 1 bay leaf
- 2 fresh basil leaves
- 1 cinnamon stick
- Parmesan rind (optional)
- 1 bunch kale, stems removed, leaves torn into large pieces
- 1 Tbsp. nutritional yeast
Directions
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1. Preheat your oven to 180°C. On a rimmed baking sheet, place the spaghetti squash, cut-side up and drizzle with the 2 Tbsp olive oil. Sprinkle with the 2 tsp chopped oregano, half the garlic cloves, the 1/2 tsp crushed red pepper flakes, 1 tsp Kosher salt, and 3 to 4 grinder turns of black pepper. Roast the squash in the oven until fork-tender, 45 to 60 minutes. Set aside to cool slightly, then use a large fork to scrape out the fibres into a large bowl. Toss gently to separate the strands so they resemble spaghetti. Set aside.
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2. In a large bowl, toss the carrot, onion, celery, and the remaining garlic with 1 tsp olive oil. Season to taste with salt and pepper. On a parchment-lined baking sheet, spread this vegetables mixture evenly. Roast in your 180°C oven until deeply roasted (this can also be cooked in the oven the same time as squash), 15 to 20 minutes. Set aside.
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3. In a large pot over medium, heat 1 tsp olive oil. Add the turkey and brown, 8 to 10 minutes. Add the reserved roasted vegetables and the tomato paste and cook, stirring, until aromatic, 2 to 3 minutes. Add the tomatoes and stir, breaking them up into small pieces. Add the stock, Parmesan rind, cinnamon stick, bay leaf, remaining red pepper flakes, basil and remaining oregano. Bring to a simmer, then reduce the heat; cover slightly with a lid and simmer until thickened, about 20 minutes. Season to taste with salt and pepper. (If the sauce still seems watery, uncover and simmer 3 to 5 more minutes.)
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4. In a large bowl, toss the kale with the remaining olive oil, the nutritional yeast, 1 tsp Kosher salt, and 3 to 4 grinder turns of black pepper. Spread the leaves evenly on 2 rimmed baking sheets and roast in a 180°C oven until crispy, 12 to 14 minutes.
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5. Place the roasted spaghetti squash on a large platter (or individual plates) and top with the turkey Bolognese. Garnish with the crispy kale chips and sprinkle with grated Parmesan cheese.
This story originally appeared on Men’s Health U.S.
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