Nikki's Healthy Spaghetti Squash and Veggie Bolognese Open-Faced Sandwiches
Nikki's Healthy Spaghetti Squash and Veggie Bolognese Open-Faced Sandwiches
Savour this quick and easy sandwich recipe by Nikki Dinki from Junk Food Flip.
  • Difficulty Level Moderate
  • Technique Stir Frying
  • Preparation Time 1 hour 10 minutes
  • Cooking Time 1 hour 40 minutes
  • Yield 8 servings
As seen on Junk Food Flip
Ingredients
  • Veggie Bolognese:
  • 3 stalks Celery, coarsely chopped (about 1 cup)
  • 1 medium Carrot, peeled and coarsely chopped (about 1 cup) 
  • 1 medium yellow Onion, coarsely chopped (about 1½ cups) 
  • 1 medium Turnip, peeled and coarsely chopped (about 1½ cups) 
  • 454 grams Crimini mushrooms 
  • 2 tablespoons Extra-Virgin Olive Oil 
  • Kosher Salt and freshly Ground Black Pepper 
  • One 6-ounce can Tomato paste 
  • 3 tablespoons Worcestershire sauce 
  • 1 teaspoon chopped fresh Rosemary 
  • ¼ teaspoon dried Oregano 
  • Pinch of Red Pepper flakes 
  • Spaghetti Squash and Mozzarella Patties:
  • 2 small Spaghetti squashes (about 2-pounds each)
  • Kosher Salt 
  • 4 cups cooked Spaghetti 
  • 113 grams shredded Parmesan 
  • 16 slices low-moisture, part-skim Mozzarella 
  • Butter-Free Garlic Bread:
  • Canola oil cooking spray
  • 12 cloves Garlic, minced 
  • 340 grams fat-free plain Greek yogurt 
  • 2 teaspoons fresh Thyme leaves, finely chopped 
  • ½ teaspoon Cayenne pepper 
  • Kosher Salt 
  • 57 grams shredded Parmesan  
  • 2 loaves Italian bread (14 inches-by-3 inches), 1 inch cut off each end and discarded, split lengthwise 
  • Crispy Pancetta:
  • 113 grams Pancetta, cut into ¼-inch dice
  • Sandwiches:
  • 1½ cups store-bought Marinara sauce, hot
  • 16 small fresh Basil leaves 
Method
  1. For the veggie Bolognese: Put the celery, carrot, onions, turnip and mushrooms in a food processor and pulse until coarsely chopped. This might have to be done in batches
  2. Heat the Olive oil in a large high-sided skillet over medium-high heat. Add the chopped vegetables, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook until tender but not mushy, about 10 minutes. Stir in the tomato paste, Worcestershire sauce, rosemary, oregano and red pepper flakes and cook for 5 minutes more
  3. For the spaghetti squash and mozzarella patties: Set a rack in the center of the oven and preheat it to 400 degrees F
  4. Cut each squash in half lengthwise and scoop out the seeds and fibers from the centers. Place on a baking sheet cut-side up and bake until easily pierced with a fork, about 40 minutes. Allow to cool slightly
  5. Once the squash is cool enough to handle, scoop out the spaghetti-like strands of the squash with a fork into a bowl. Once you fluff it back up you should have about 4 cups of squash. Place the squash in a bowl with the cooked spaghetti, Parmesan, 2 cups of the Veggie Bolognese. Reserve the remaining Bolognese for another use. Taste the mixture and season with up to 1 teaspoon salt
  6. Heat a large nonstick pan over medium heat. Lay 2 slices mozzarella in the pan side-by-side and top with one-eighth of the spaghetti squash mixture. Cook until the mozzarella is golden brown, about 3 minutes. Flip and cook until the pasta is crispy around the edges and warmed through, 2 to 3 additional minutes. Remove to a baking sheet. Repeat this process with the remaining mozzarella and spaghetti squash mixture
  7. For the butter-free garlic bread: Set a rack in the upper third of the oven and preheat the oven on the broiler setting
  8. Heat a small saute pan set over medium heat and spray with the cooking spray. Add the garlic and cook until softened, 3 to 5 minutes
  9. Remove the pan from the heat and cool slightly
  10. Whisk together the Greek yogurt, thyme, cayenne pepper, 1/2 teaspoon salt and cooked garlic in a medium mixing bowl. Spread one-quarter of the mixture on the cut side of 1 piece of the halved bread. Top with one-quarter of the Parmesan. Repeat this process with the remaining bread and Parmesan. Place the bread in a single layer on a large baking sheet and cook under the broiler until the yogurt mixture and cheese are lightly browned and the bread is crisp, 5 to 7 minutes
  11. Cut each piece of bread in half crosswise to make 8 bread pieces total
  12. For the crispy pancetta: Heat a medium saute pan over medium heat and add the diced pancetta. Cook, stirring occasionally, until most of the fat has rendered and the pancetta is crispy, about 20 minutes. Drain any excess fat on a plate lined with paper towels
  13. For the sandwiches: Lay 1 piece of butter-free garlic bread down on a clean work surface. Top with 1 spaghetti squash and mozzarella patty, 3 tablespoons hot marinara sauce and a sprinkle of the crispy pancetta and garnish with the basil leaves
  14. Per serving: 485 Calories; 23g Fat (11g saturated fat); 55mg Cholesterol; 2140mg Sodium; 32g Protein; 39g Carbohydrates; 13g Sugar; 5g Fiber
  15. %DV: Calcium 70%, Iron 20%, Vitamin A 45%, Vitamin C 25%

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