In the Kitchen with Lidia Bastianich

Ingredients

• 3 Tbsp extra-virgin olive oil**
• 4 plump garlic cloves, crushed
• 1 small onion, thinly sliced (1 cup slices)
• 3 cups spaghetti squash
• 1/2 lb ground chicken or turkey breast
• 1 tsp coarse sea salt or kosher salt or to taste plus more for cooking pasta
• 2 cups (or a 28-oz can) canned Italian plum tomatoes, preferably San Marzano, or one jar of Lidia’s Tomato and Basil
• 1 lb cappellini
• 8 shredded basil leaves
• 1 cup freshly grated Grana Padano

Instructions

1. Preheat oven to 400°F. Split the spaghetti squash in half, season with salt, and bake for 20 minutes. Let cool. Then, using the tines of a fork, scrape the spaghetti-like strands from the inside of the squash halves. Loosen the strands.
2. Pour the olive oil into a large skillet and set over medium-high heat. Scatter in the crushed garlic and let it start sizzling. Stir in the onion slices and cook for a couple of minutes to soften the onions. Stir in the ground chicken or turkey, and cook for 5 minutes. Add the spaghetti squash and season with salt. Using tongs, toss together the ingredients in the pan and cook for 5 minutes.
3. Add the tomatoes along with a 1/2 cup of water sloshed in the tomato containers (or use one jar of Lidia’s Tomato Basil Sauce). Stir well and cover; when the tomato juices are boiling, reduce heat to a simmer. Cook covered for about 10 minutes (if using canned tomatoes, cook for 15 minutes), stirring occasionally. When the vegetables are softened, uncover and continue cooking for about 5 minutes to reduce the sauce. Adjust the seasoning to taste, and keep at a low simmer.
4. While the sauce is cooking, heat a large pot of salted water to a rolling boil. Add the cappellini and cook until barely al dente. Lift from the water, drain for a moment then drop into the pan of simmering sauce and vegetables. Toss and cook for a few minutes over moderate heat. Moisten the dish with pasta water if it seems dry; cook rapidly to reduce the juices if they’re splashing in the skillet.
5. When the pasta is perfectly cooked and enveloped by the sauce, turn off the heat. Add the shredded basil leaves and the grated Grana and toss well. Serve nice and hot.