I didn’t actually set out to make this dish. I thought I was going to make chili and then realized that I didn’t have any tomatoes. Then I remembered that I had a spaghetti squash. I wasn’t quite sure how this would turn out but my kids and husband devoured it! The addition of the goat cheese really brought the whole dish together.
I recommend adding the salt at the end. You can always add more but can’t take it away once it is in there…
1 small spaghetti squash
1 pound ground turkey
2 14 oz. cans white canellini beans, drained
3 cups fresh spinach
1/2 yellow onion, diced
1/2 red pepper, diced
2 teaspoons dried oregano
2 teaspoons dried thyme
salt and pepper
goat cheese, optional
Preheat oven to 375. Microwave the squash for one minute. Once slightly warmed, cut the squash in half lengthwise. Put 1/2 cup of water in a baking dish with the squash cut side down. Bake for 30 minutes. Remove the squash from the oven and allow to cool slightly.
While the squash is baking, prepare the ragout. In a dutch oven, saute the onion, pepper and turkey in 2 teaspoons olive oil. Break up the clumps of meat with a wooden spoon occasionally. Once cooked through, add the beans, spinach, oregano and thyme.
Cover the pan with a tight fitting lid and cook for 45 minutes over low heat, stirring occasionally.
Season with salt and pepper before serving.
Using a fork, “shred” the squash into spaghetti strands. Stir 1/2 of the squash into the ragout. Save the other half for another meal.
Serve in a bowl garnished with goat cheese. The goat cheese blends well with the white beans and squash.