Photo: Jennifer Iserloh.

"Do you want to make some spaghetti?" my granny used to say as she pulled a roasted spaghetti squash from the oven.

She would transfer the two halves to her mangled cutting board and hand me a fork. We would both scrape the fork over the squash, freeing the steamy fibers that look very much like golden yellow strands of vermicelli.

I could hear the popping and perking of her homemade sauce warming on the stove. "Turn the heat down," she would instruct when the popping became too vigorous. She served hers with tomato sauce, but I like to use a protein-packed bolognese to make it a complete, cool-weather meal.
Winter squash is an excellent vegetable to add to your fall and winter diet because it's high in vitamin C, potassium, fiber, manganese and folate.

Just one cup has more than 100 percent of the vitamin A you need in an entire day, which is great news since it improves vision, skin quality and is responsible for the health of your immune system, which is crucial as the seasons change.

Spaghetti Squash with Bolognese

Ingredients
1 3-pound spaghetti squash
1/4 teaspoon salt, plus 1 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1/8 teaspoon freshly grated nutmeg
Nonstick cooking spray
3 tablespoons olive oil
2 cloves garlic, peeled
1 yellow onion, peeled and quartered
1 carrot, peeled and cut into thirds
1 celery stalk, cut into thirds
3 broccoli stalks, peeled and cut into thirds
1/4 cup tomato paste
1 pound ground turkey
3 cups reduced-sodium, fat-free beef broth
1 bay leaf (optional)
1/4 cup half and half
1/4 cup grated Romano cheese, plus more to serve table-side

Preheat the oven to 400 degrees F. Cut the squash in half lengthwise and scoop out the seeds. Sprinkle the inside of both halves with salt, pepper and nutmeg, 1/4 teaspoon each. Place them on a baking sheet and coat with a light layer of cooking spray. Bake approximately 1 hour or until the squash is tender when pierced with a fork.

Meanwhile, make the sauce. In a mini-chopper or food processor, chop garlic and onions. Set aside. In the same processor, chop the carrots, broccoli stalks and celery.

Heat a large skillet over medium-high heat. Add half the oil. When the oil is hot, add the garlic and onions. Cook 3 to 4 minutes, until the onions begin to soften. Add the carrots, broccoli stalks and celery, and cook an additional 5 to 6 minutes until the carrots soften, then add the tomato paste.

Reduce the heat to low and cook 2 to 3 minutes, stirring continuously, until the tomato paste becomes fragrant.

Heat another large skillet over high heat. Add the remaining oil. Sprinkle the meat with salt and pepper and add it to the skillet and brown 5 to 6 minutes, stirring occasionally. Transfer the meat to the skillet with the vegetables. Add the broth and bay leaf. Reduce to a simmer and cook 15-20 minutes until the meat is cooked through and the sauce is reduced by half (add a little water if the mixture becomes too thick). Turn off the heat, and slowly stir in the half and half and cheese.

Using a fork, scrape the inside of the squash to free the fibers. Transfer to a plate. Pour the bolognese sauce on top and sprinkle with more cheese.

Learn more about Jennifer at skinnychef.com, and read her exclusive Slashfood blogs every Monday and Friday.