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Turkey Vodka Sauce With Spaghetti Squash Recipe

Chef Ling Wollenschlaeger stopped by PTL by to talk about Pittsburgh Fresh and show off this delicious recipe!

Turkey Vodka Sauce with Spaghetti Squash

Spaghetti Squash Pasta

• 1 medium Spaghetti squash
• ½ tsp sea salt, to taste
• Ground black pepper, to taste
• 3 tbsp olive oil
• ½ cup water

Turkey Vodka Sauce

• 1 tbsp olive oil
• 1/2lb ground turkey
• 1 clove garlic, minced
• 1 cup vodka
• 2 cups crushed tomatoes
• 1 tsp honey
• 1/8 tsp dried oregano
• 1 cup coconut milk
• salt, to taste
• Freshly ground black pepper, to taste
• 1/4 tsp crushed red pepper flakes (optional)
• 1 tbsp fresh parsley, chopped
• 2 tbsp fresh basil, chopped

Directions:

Spaghetti squash:

• Preheat the oven to 400 degrees F.
• Cut both end of the squash off, and halve the squash lengthwise and scoop out the seeds.
• Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil.
• Put the squash, cut-side down, in a baking dish and roast about 30 minutes
• Let squash cool until you can handle it
• Use a fork to scrape the spaghetti squash flesh into strands

Turkey Vodka Sauce:

• Heat oil in a medium-sized pot over medium heat. Add the garlic, stirring and cooking until fragrant; about 30 seconds.
• Add ground turkey, cook until brown
• Pour in the vodka and cook until reduced, about 10 minutes.
• Add Crush tomato, red pepper flakes (optional), honey, dried oregano, coconut milk. Simmer for 30 minutes.
• Stir in the parsley and basil
• Serve over cooked spaghetti squash and sprinkle parsley for garnish
• Enjoy!

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