Italian Green Bean and Tomato Salad with Balsamic Dressing

Ingredients

·         1 lb green beans, trimmed and cut into 2 inch lengths

·         2 medium vine ripened tomatoes, seeded and diced

·         4 oz fresh mozzarella, small sized balls or diced from large size

·         1/4 cup thinly sliced fresh basil

·         1/4 cup balsamic vinaigrette

Instructions

1.            Fill a bowl with cold water and ice.

2.            Heat a large pot of water to a boil. Add green beans and cook until tender, about 4-5 minutes.

3.            Drain the beans and transfer them to the bowl of ice water to cool. Drain again and blot dry.

4.            Add the cooked beans, tomatoes, mozzarella, and basil to a large serving bowl.

5.            Pour the balsamic vinaigrette over the salad and toss to combine. Serve immediately.

Sautéed Baby Artichokes With Lemon And Garlic

Ingredients

• 1 lb. baby artichokes

• 2 tbsp. extra virgin olive oil

• Juice from one big fat juicy lemon 2 tbsp.

• 2 cloves crushed garlic

• Salt and pepper

Instructions

• In a medium bowl combine extra virgin olive oil, lemon juice, garlic, and a kiss of salt.

• Trim your artichokes. Cut off 1/3 from the top of the artichoke, trim the stem and then remove any and all tough outer leaves. You will need to remove more leaves than you think, just keep going until you see the tender inner leaves that are a nice light pale green.

• Slice the artichoke in half and add to the lemony olive oil mixture being sure to toss each half around so it is lightly coated in the lemony goodness. *Once the artichokes are exposed to oxygen they quickly oxidize (aka turn black) so take your time, but try to work as quickly as possible ;)

• Once you have all the artichokes prepped, heat a medium non-stick pan over a medium-high heat. Toss artichokes and the lemony olive oil mixture into the pan and season with salt and pepper. Cook for about 3 minutes, or until the artichokes are lightly browned. Add a splash of water to the pan and cook for another 2 minutes.

• Remove the lid and flip all the artichokes, add another splash of water to the pan and cover for 2-3 minutes again. Remove the lid and allow the rest of the water to evaporate while artichokes get a nice light browning on the opposite side.

• Your artichokes are done when they can be easily pierced with a fork or knife.

• Serve with fresh lemon and enjoy!

Recipe credit: Dani Spies

How to Care for Yourself and Your Family on a Time Crunch

Simple Self-Care Activities That Fit Into Any Schedule

As an adult, incorporating self-care into your daily routine is important. But, often you may find yourself struggling to maintain healthy habits. This may be due to the activity demanding a greater investment of time than what you can afford. To help you get back on the right track, this article by Cascade Organic brings you three healthy habits which can fit seamlessly into your schedule.

Start Eating Healthy

To maintain good health, it is important to eat at least three meals a day. But, your busy schedule may not permit you from having the luxury of cooking on a daily basis, let alone three times a day. The easy answer to this obstacle, which most individuals choose, is to put convenience over nutrition by eating from office canteens, restaurants, or food stalls. While these meals may taste good, they are devoid of nutrition and filled with empty calories which makes you feel full, but deprives your body of the essentials it needs.

So what’s the solution you ask? The answer is twofold:

1. Buy fresh produce: You are bound to have a farmer’s market in your neighborhood, where local farmers sell fresh meats, fruits, and vegetables. These products are free from preservatives, packed with nutrients, and often brought to the market straight from the farm. Additionally, when you buy in bulk, it’ll cost you less than what you currently spend on eating outside.

1. Meal Prep: Rather than spending hours each day cooking, dedicate one or two days per week to cook your meals in batches. Whether you are an avid meat-eater or vegan, there are various recipes to choose from. Moreover, cooking your meals allows you complete control over your nutrition, which is one of the biggest contributors to good health.

Engage in Stress-Busting Activities

According to research, 2 in 3 adults in the United States report feeling extremely stressed. While the COVID-19 pandemic has been the main driver of stress in the last few years, other reasons include financial uncertainty, job insecurity, and health concerns.

Self-care has now become more important than ever, to help you keep stress in check and develop the confidence to tackle challenges. Here are some simple self-care activities to include in your everyday routine:

• Spend time doing what you love; this can include painting, journaling, watching movies, listening to music, reading a book, etc. Engage in activities that promote a calm state of mind and satisfaction.

• Participate in some form of physical activity for at least 30 minutes a day such as lifting weights, doing bodyweight exercises, cardio training, etc. While exercising your body will release hormones such as endorphins, dopamine, and oxytocin which are guaranteed to boost your mood and improve self-esteem.

If you find that your job is the main source of stress, work towards making a change. When looking for a new position, focus on those which you feel will provide you a sense of satisfaction and an environment where you’ll feel comfortable. Your new position can be in an entirely different field as well. For instance, if your heart is in healthcare, you can pursue an online nursing degree, which allows you to learn all necessary skills and expertise while opening greater pathways in the industry.

Be Social 

In the current culture of remote work, it’s easy to become isolated and live in our bubbles. Moreover, social media becomes our biggest companion which exaggerates the problem by constantly exposing us to negative news. In the long term, such behavior can lead to stress, social isolation, and living in constant uncertainty.

To break this cycle, make it a point to engage with one or more of your friends or family members each day. This can include:

• Texting throughout the day

• Having a short conversation on call

• Taking a walk around the neighborhood

• Meeting for lunch or coffee

As reported by Everyday Health, engaging in frequent social activities will alleviate stress, improve cognitive health, increase self-esteem, and develop the confidence to tackle short and long-term challenges with ease.

So there you have it, three simple activities you can engage in each day without having to tweak your schedule or make major changes to your routine.

Article written by: Sheila Olson

Pasture Raised Meat Part 2. How to choose your cut of beef!

Ordering or buying and cooking beef can be a bit overwhelming. There are easily more than a dozen cuts of beef and not all types of steak are the same: Some are tender and rich with fabulous marbling, while others are lean and require a little more preparation —often in the form of a marinade—to yield moist, tender results. However, prepared correctly any cut will be delicious. The next time you’re in the mood for a steak dinner, do yourself a favor and familiarize yourself with the most common cuts of beef, what they’re good for, and the best way to cook each one.

At Cascade Organic we have a wide selection of pasture raised beef and there is a steak for every cooking or dining occasion. If you are feeding a crowd from the grill flank steak is a great choice. Grab sirloin steaks for dinner with friends. New York Strip Steak or ribeye make great date night dinner for two. Here are some of our favorite cuts with delicious recipes to get you started!

Flat Iron Steak

Flat iron steak is an extremely tender, grill-ready cut. It’s more marbled with fat than a chuck roast or short ribs, and doesn’t require slow cooking. In fact, a flat iron steak is best when grilled quickly over high heat. This cut is quite flavorful and can deliver delicious results when done right. Try marinating it before cooking to tenderize the meat and slice thinly against the grain. 

Flat Iron Steaks with Asian-Style Marinade

Ingredients

• 1 pound pasture raised flat iron steak

• 1/2 cup soy sauce

• 1/2 cup cooking sherry

• 1/4 cup honey

• 3 tbsp sesame oil

• 2 cloves minced garlic

• 2 tsp salt

• 2 tsp pepper

• 1 tbsp minced ginger

• 1 tsp crushed red pepper

• Sesame seeds for garnish

• Green onions for garnish

Directions

1. Mix all ingredients for the marinade together.

2. Let flat iron steaks marinade in the mixture for a couple of hours in the fridge.

3. Remove steaks and grill them hot and fast on a pre-heated grill.

4. Pull steaks from grill when it hits your desired doneness. Let steak rest for 10 minutes.

5. Slice steak and top with sesame seeds and green onions.

Flank Steak

Flank steak is a large, flat cut from the underside of the cow. Similar to skirt steak, it’s thin and cooks quickly. While very flavorful, flank steak is a leaner cut that can become chewy if not cooked correctly. To counteract this, avoid cooking flank steak past medium and slice it thinly and against the grain before serving. It’s best when marinated and grilled such as in this Sweet and Spicy Flank Steak recipe or sliced thin and stir-fired. 

Sweet and Spicy Grilled Flank Steak

Ingredients 

• 3 tablespoons coarsely chopped scallions

• 1 tablespoon peeled and finely chopped ginger

• 1 fresh jalapeño, seeded if desired, coarsely chopped

• 2 garlic cloves, finely chopped

• 1 tablespoon light brown sugar

• Zest of 1/2 lime

• 2 teaspoons lime juice

• 1 teaspoon sriracha or other hot sauce (or to taste)

• 2 tablespoons extra-virgin olive oil

• 1 ½ teaspoons coarse kosher salt

• 1 ½ pounds pasture raised flank steak

• Directions 

1. In a food processor, pulse together scallion, ginger, jalapeño, garlic, sugar, lime zest and juice, and sriracha. With the motor running, pour in oil until smooth.

2. Season steak with salt. Place in a large bowl and pour marinade over meat. Turn to coat well with the mixture. Cover tightly and refrigerate for at least 2 hours or overnight.

3. When you are ready to cook the steak, heat the grill to medium-high heat, or heat the broiler with the rack set 4 inches from the heat source. Transfer meat to the grill and cook, covered, until it reaches the desired doneness (about 5 minutes per side for medium-rare), or broil until charred and done to taste, 4 to 6 minutes per side. Let rest on a cutting board for 5 minutes, then slice thinly.

Ribeye Steak

Ribeye steaks are famed for their rich, deep flavor and outstanding marbling. They’re not quite as tender as the tenderloin steak or strip steak, but offer more flavor in compensation. As long as it’s properly cooked, this super-fatty steak will melt in your mouth. You can grill ribeye but it has so much fat that you could easily encounter a flare-up when you’re grilling so sure you keep a close eye on your steak throughout. Otherwise, pan sear ribeye in a smoking hot cast iron pan.

Cast Iron Ribeye with Garlic Mushrooms

Ingredients

• 2 pasture raised boneless ribeye steaks, 1-1.5 inches thick

• Vegetable oil

• Kosher salt and freshly ground black pepper

• 3 Tablespoons butter, divided

• 8 ounces sliced mushrooms

• 2 cloves garlic, minced

• Fresh parsley 

Directions

1. Preheat the oven to 425 degrees.

2. Remove the steak from the packaging and allow it to rest at room temperature while the oven preheats. Brush both sides of the steak with vegetable oil and sprinkle generously with salt and pepper.

3. Place a cast iron skillet over medium high heat and coat with about a Tablespoon of vegetable oil. Heat the pan until the oil is shimmering. Add the steaks to the pan and allow them to cook until seared on one side, about 3-4 minutes. Flip the steaks over and then place in the oven to continue cooking until the internal temperature reaches 145 degrees for medium, or about another 4-6 minutes. 

4. Remove the steaks from the oven, transfer to a warm plate and place a Tablespoon of butter on each steak. Tent with foil and allow to rest for at least 10 minutes.

5. Meanwhile, make the mushrooms. Melt 2 Tablespoons of the butter in a large skillet over medium heat. Add the mushrooms and allow them to cook undisturbed until well browned on one side. Flip them over and continue to sauté until the mushrooms are soft and browned. Stir in the garlic and cook for another minute, or until fragrant. Serve the steaks with the mushrooms on top.

New York Strip Steak

Strip steak is from the short loin of the cow (the portion of the back behind the ribcage), and is sold either boneless or bone-in. This cut is prized for its excellent marbling and bold beef flavor. The New York strip steak is better suited to grilling than the ribeye. Since there is less marbling on this cut, you should experience fewer flare-ups. Pan seared is also an excellent choice for this cut. Either way the best method is hot and fast, coaxing out the tenderness of the cut.

New York Steak with Creamy Garlic Shrimp

Ingredients

Steaks:

• 4 Pasture raised New York Steak strip steaks

• Salt and pepper to season

• 1-2 tablespoons olive oil

Creamy Garlic Shrimp:

• 3 tablespoons unsalted butter, divided

• 8 ounces (250 g) shrimp deveined, tails on or off

• 4 cloves garlic (or 1 tablespoons minced garlic)

• 1/4 cup dry white wine or low-sodium chicken broth

• 3/4 cup heavy cream

• 1/4 cup fresh shredded parmesan cheese

• Salt and pepper to taste

• 1 tablespoon fresh parsley chopped

Directions

1. Pat steaks dry with paper towel. Season with salt and pepper.

2. Heat a large cast iron skillet or grill over medium-high heat. Sear/grill steaks for 4-5 minutes each side until browned and cooked to desired doneness.

3. Transfer steaks to a warm plate; set aside.

4. Melt 2 tablespoons butter in the skillet. Add shrimp to the skillet, season with salt and pepper and sear until just cooked and pink -- about 2 minutes. Transfer to a bowl; set aside.

5. To the same skillet, add the remaining butter, add the garlic, sauté until fragrant (about one minute). 

6. Pour in the white wine (or broth), and allow to reduce to half, while scraping any bits off of the bottom of the pan.

7. Reduce heat to low-medium heat, add the cream and bring to a simmer, while stirring occasionally. Add in the parmesan cheese; allow to melt through the simmering sauce. Season with salt and pepper to your taste.

8. Add the shrimp back into the pan; sprinkle with the parsley, and stir through.

9. Serve with steaks.

Sirloin Steak

Top sirloin is a naturally lean, thick cut of steak with a bold, beefy flavor. This versatile steak is delicious on its own, adds huge flavor to recipes, and cooks well with marinades and sauces. It can be broiled, grilled, skillet-cook or stir-fried. When cut into cubes, sirloin steak is also great for quick-cooking kabobs. A favorite way to enjoy this cut of meat is with a simple pan sear, and a dollop of garlic butter on top.

Ingredients

• 1 1/4 pounds pasture raised top sirloin steak

• salt and pepper to taste

• 1 tablespoon olive oil

• 4 tablespoons butter softened

• 1/2 teaspoon garlic minced

• 1 tablespoon minced fresh herbs such as thyme, parsley or chives, plus more for garnish

Directions

• Pat each steak dry with a paper towel. Heat a large cast iron skillet or other heavy pan over medium high heat.

• Pour the olive oil into the pan. Season the steaks on both sides with salt and pepper.

• Place the steaks in a single layer in the pan. Cook for 4-5 minutes per side or until browned. Use a thermometer to cook the steak to your desired level of doneness.

• While the steak is cooking, place the butter in a bowl along with the garlic, herbs, salt and pepper. Stir to combine.

• Let the steaks rest for at least 5 minutes off the heat. Place a dollop of butter on top of each steak. Slice the steak. Garnish with additional fresh herbs if desired, then serve.

The Winter Black Trumpet Mushroom

What is a black trumpet mushroom?

 Craterellus Cornucopioides, or black trumpet mushrooms as they are commonly known due to their color and horn-shaped cap, are wild mushrooms found in the Pacific Northwest during the winter months. Other common names are the “Horn of Plenty,” and “Black Chanterelles.” In Europe they are called “Trumpet of the Dead,” perhaps because they resemble trumpets being played from underground. Despite the morbid name black trumpets are safe to eat and delicious too!

 An interesting fact about black trumpets is that they are one of few mushrooms thought to be both saprotrophic (feeding on dead organic matter) and mycorrhizal (creating symbiotic relationships with the roots of plants). Western black trumpets grow in symbiosis with conifers and hardwoods such as Douglas fir and madrone. They thrive in rainy, dark, mossy forests and can be found starting in November going through March.

 Identifying these mushrooms isn’t difficult due to their unique appearance, but finding black trumpets is an entirely different story. Foraging for these elusive mushrooms has been described as “searching for holes in the forest floor”. But the search is worth it for this culinary delight.

 Black trumpets are a member of the chanterelle family but have a taste like no other mushroom. They are earthy, rich and smoky with a delicate texture. They're a great addition to sauces, pasta dishes, seafood recipes, or meals with any sort of meat. Black Trumpets are also an excellent pizza topping. Basically, anything without a lot of other strong-tasting ingredients that will let your trumpets be the star of the show.

 To prepare, pinch off any woody stems, gently tear them apart by hand and brush away any dirt and debris. If there is a lot of dirt it’s ok to give them a quick rinse, but don’t allow them to absorb too much water or your mushrooms will get rubbery. Being thin and hollow they cook up quickly when fresh. Keep in mind that the black color stains anything they are cooked with, so you need to either go with it, or cook them separately.

 Black trumpets have virtues beyond their flavor. They are high in vitamin B12, which helps maintain normal brain and nervous system functions as well as being excellent immune system boosters.

 Try these recipes featuring Black Trumpets.

 Steelhead with Trumpet Sauce

 Ingredients

•   4 Steelhead filets

•   1 bag fresh black trumpets, chopped

•   1 clove garlic, minced

•   1 shallot minced

•   1/2 cup broth (vegetable, chicken, fish)

•   1/2 cup white wine

•   1/4 cup butter

Instructions

•   In a heavy skillet on medium heat, melt the butter. Add the garlic and shallot and cook for 1 minute.

•   Add your cleaned and chopped black trumpets and sauté them for 5 minutes.

•   Add the wine and broth. Continue to cook until the volume of all the liquids is reduced by about half.

•   Meanwhile season the steelhead with salt and pepper on both sides. Heat the oil in a 12-inch sauté pan over medium-high heat. Cook the salmon for about 3 minutes, until lightly browned. Turn and cook for about 3 minutes longer. Reduce the heat and cook for about 3 minutes longer. Reduce the heat and cook about 3 minutes longer, until the steelhead is opaque in the center.

•   Remove mushrooms from heat and season with any desired salt and pepper. Serve on top of the cooked steelhead.

Black Trumpet Risotto

Ingredients

•   1 bag black trumpet mushrooms

•   6 tablespoons unsalted butter

•   8 cups homemade chicken stock or low-sodium canned 

•   3 tablespoons olive oil 

•   ½ cup finely chopped shallots, (about 2) 

•   1 cup Arborio rice

•   ½ cup dry white wine

•   1 cup grated parmesan cheese, plus more for serving

•   Fresh chervil or parsley, for serving 

•   Course salt and freshly ground pepper

Instructions

•   In a saucepan over medium heat, bring the chicken stock to a simmer. Reduce the heat to low and keep warm.  

•   To clean, slice the mushrooms in half lengthwise. Quickly dip them in cold water and gently rub both sides. Lay flat on a towel or paper towel to dry.

•   Melt 2 tablespoons butter in a large skillet over medium-high heat. Add black trumpets, season with salt and pepper, and sauté, stirring occasionally, until softened, about 3 minutes. Transfer to a bowl.

•   Heat a dollop of olive oil in a heavy-bottomed saucepan or risotto pan over medium heat. Add the chopped shallot, and sauté until golden brown (about 3 minutes).

•   Add the rice and toast until nutty and fragrant (about 3 to 4 minutes). Deglaze with the wine and stir until absorbed.

•   Ladle 3/4 cup hot stock into the pan. Stir frequently and continue to keep the rice covered in the stock. Add ¾ cups of stock at a time until the risotto is ‘al dente’ (about 20 minutes).

•   Remove from heat. Quickly stir in the remaining 4 tablespoons butter, the reserved mushrooms, and 1 cup Parmesan.

•   Season with salt and pepper.

Divide the risotto and top with grated parmesan and a sprinkle of chervil or parsley.

Peruvian Oca

Oca: A New Tuber To Try This Year

Potatoes are not the only tubers fit for your dinner plate-try oca!

Cultivated over centuries and a staple in the Andean region, oca is a colorful, delicious alternative to potatoes and yams. There are more than one hundred varieties of this smallish, knobby tuber, sometimes referred to as the “lost crop of the Incas.” While it is not known specifically how long oca has been cultivated, it is likely one of the oldest Andean crops. It can be grown at elevations up to 13,000 feet, much higher than potatoes, thus an important crop of high Andean peoples.
Introduced to Europe and New Zealand in the 1800’s, the vegetable was adopted as a favorite and is still popular today, called “New Zealand Yams,” despite not being related to yams at all. 

While still uncommon in North America, the root vegetable is gaining appeal, especially in the Pacific Northwest. Although oca was cultivated in tropical high mountain ranges of South America, as it turns out, the cool, mild climate and late frost make it relatively easy to grow in Oregon. In fact, oca is a close cousin to our native oxalis, or wood sorrel, which blankets the ground of forests in our region.

Cascade Organic started growing oca many years ago at our experimental urban farm, trying out varieties best suited for our region. We now contract with our organic partner, Farmer Brown, at Mustard Seed Farm in St. Paul to grow our oca.

Starchier than a carrot, but crisper than a potato, oca can be eaten either raw or cooked. When eaten fresh the flavor is tangy and lemony. Cooked oca has a sweet, nutty taste while still maintaining some of its tang. It might just remind you of vinegar on a french fry or sour cream on a baked potato. Boiled, roasted, fried, added to soups and stews, basically any way that you would cook a potato would be a good way to cook oca. Oca is an ideal winter vegetable that is best harvested after the frost, usually in late December, and stores well to be enjoyed throughout the coldest months.

Nutritionally, oca is a good replacement for potatoes, being both lower in calories and richer in nutrients. It contains oxalic acid which helps in binding calcium and improving bone health. Oca is also rich in vitamin C, iron and potassium.

If you are ready to move past the potato and try this root crop from the Andes, give these yummy oca recipes a try.

Orange and Honey Glazed Oca

Ingredients:

1 lb oca

2 Tbsp oil

Zest and juice of one orange

1 Tbsp honey

Salt to taste

Directions:

Preheat oven to 400°F. 

Spead the oca into a single layer in a baking dish.

Drizzle the oil along with the orange zest.

Sprinkle over a generous pinch of salt. Toss together. Pour over the orange juice.

Roast for 30-40 minutes until tender all the way through.

Drizzle honey over the oca and roast for a couple of minutes.


Warm Oca Salad

Ingredients:

1 lb oca

 1/4 cup extra virgin olive oil

1/4 cup anchovy fillets, drained if in oil

3 cloves of garlic, peeled and finely sliced

A small bunch of flat leaved parsley, leaves picked and stalks reserved

Sea salt and freshly ground black pepper

Directions:

Cut the oca so that they are in approximately equal sized pieces. 

Chop the parsley stems finely and put to one side.

Chop the parsley leaves finely and keep separate from the stems.

Boil or steam the oca for about 10 minutes until there’s just give in the middle when you test them with a sharp knife.

Strain the oca and leave to drain and air dry in a colander while you prepare the dressing.

Add the olive oil to a pan and heat over a low-medium heat.

Add the anchovies, garlic and parsley stems and cook gently stirring frequently until the anchovies have melted but not browned.

Take the pan off the heat and add the oca and chopped parsley leaves to the pan.

Stir the oca gently in the flavored oil to coat thoroughly.

Check seasoning and season to taste.

Ingredients in an Organic Subscription Box

What if you could have a box of wholesome food delivered to your door each month? If you’re like most people, you may not know the exact ingredients that make up this delicious and often healthy way to eat. However, that doesn’t mean there isn’t any way to find out. Whether you’re already subscribing to such a box or want to start, this list of ingredients in an organic food subscription box will give you plenty of insight into what goes into this tasty yet healthy way to eat.

Pasture Raised Meat

Pasture raised meat options are growing every day, but if you’re looking for them, you can typically find beef, pork, turkey, chicken, sausages, bacon, and more. Pasture raised meat is generally less processed than conventional meats and doesn’t contain any unnecessary hormones or antibiotics. When looking for a meat subscription box, make sure to look for meat that meets these guidelines.

Seasonal Local Produce

One of the best ways to ensure you eat more healthy food is by subscribing to a fruit and vegetable subscription box from a company offering organic farm food delivery in West Linn. The box may contain mushrooms, wild rice, farm salad mix, local fresh eggs, and more. These boxes make sure you always have plenty of fresh produce on hand and may include items you can store for a long time.

 Mushrooms  

Mushrooms are one of nature’s true super foods, with countless varieties providing a delicious source of vitamins and minerals. But it’s not just what you get from mushrooms that makes them so great. Wild-foraged mushrooms have been shown to have higher concentrations of antioxidants than their commercially cultivated counterparts. If you’re looking for even more nutrition, you can find wild-harvested foods to pair with your local organic food subscription box.

 Seeds

This is one of the best ingredients you can find in a food subscription box. It may include Southern Green Giant Mustard, Red Arrow Radish, and Rhubarb Colored Chard, and more. Each of these crops is grown on Organic Farms and can be found in various organic food subscription boxes. Mustard is a member of the cabbage family and is full of vitamin C. Radishes can be eaten raw or cooked and bring great flavor to any dish. Chard is loaded with vitamins A, C, E, and K and has significant magnesium, potassium, manganese, and phosphorus.

Summing Up

So that’s what goes into an organic food subscription box. If you’re ready to get one for yourself or a loved one, try it out today and get organic farm food delivery in West Linn to your doorstep, biweekly or monthly.

Spaghetti Squash with Beef Bolognese

Spaghetti Squash with Beef Bolognese

For The Spaghetti Squash:

Preheat the oven to 400°. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with olive oil, and season with salt and pepper. Place cut side down on baking sheet and roast until flesh is easily shreddable, 40 minutes. Then shred the spaghetti into a bowl or right on your plate. Once finished with the Bolognese, spoon it right on top of the squash!

For the Bolognese

2 cippolini onions, chopped

1 celery stalk, chopped

1 small carrot, peeled, chopped

3 Tbsp. extra-virgin olive oil

1 lb. ground beef patted dry

Kosher salt to taste

1 cup dry white wine

⅓ cup tomato paste

2-3 Fresh Roma tomatoes (peeled and diced)

1 bay leaf

Pinch of finely grated nutmeg

2 cups (or more) chicken or beef broth

1 cup whole milk

Finely grated Parmesan (about ½ cup), plus more for serving

Preparation

Step 1

Pulse onion, celery, and carrot in a food processor until very finely chopped. Transfer to a small bowl.

Step 2

Heat oil in a large pot over medium. Break beef into small clumps and add to pot, then season lightly with salt. Cook, stirring occasionally but not breaking meat apart, until beef is lightly browned but not crisp, 6–8 minutes. Using a slotted spoon, transfer beef to a medium bowl.

Step 3

Add onions, celery, and carrot to the pot and cook stirring occasionally, until vegetables are very soft, 6–8 minutes. Add the diced Roma tomatoes (with the juice!) and cook for 2 minutes more.

Step 4

Return beef to pot and pour in wine. Reduce heat to medium-low and cook, smashing down on beef with a wooden spoon, until wine is evaporated, surface of pot is almost dry, and meat is finely ground, 12–15 minutes. Add tomato paste, bay leaf, and nutmeg and cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened, about 5 minutes.

Step 5

Pour broth and milk into pot; add a pinch of salt. Reduce heat to the lowest setting and cook, uncovered and stirring occasionally, until meat is very, very tender, 1- 1 1/2 hours. There shouldn’t be any rapid bubbles at this stage. Instead, the sauce should release the occasional small bubble or two. When finished, the sauce should have the texture of and look like a sloppy joe mixture. If the liquid reduces before the meat is completely tender, add an extra ½ cup broth and continue cooking. Discard bay leaf. Taste sauce and adjust seasoning with salt; keep warm.

Step 6

Transfer to the spaghetti squash and toss, or just put on top. Add some parmesan and freshly chopped parsley and enjoy!!!!