Veal Italiana over Spaghetti Squash
- 1 1/2 pounds veal for stew, cut into 1/2" pieces
- 1 tablespoon butter, divided
- 1 tablespoon olive oil, divided
- 1/2 teaspoon salt, divided
- 1 cup chopped red onion
- 3/4 cup chopped green bell pepper
- 1/2 cup chopped cremini mushrooms
- 1/4 cup finely chopped prosciutto
- 2 tablespoons dry white wine (optional)
- 2 cloves garlic, minced
- 1 can (14-1/2 ounces) Italian-style diced tomatoes, undrained
- 1/2 cup vegetable broth
- 2 tablespoons chopped fresh oregano
- 2 tablespoons tomato paste
- 3 bay leaves
- 1 spaghetti squash, cut lengthwise in half (about 2 1/2 pounds)
- 1/4 teaspoon ground black pepper
- 1/4 cup grated Parmesan cheese, divided
- Heat 1 teaspoon oil in large, heavy skillet over medium heat until hot. Brown half of veal; remove from skillet. Repeat with remaining veal. Season with 1/4 teaspoon salt.
- Add onion and bell pepper to skillet; cook and stir over medium-high heat 3 to 5 minutes or until tender, stirring frequently. Add mushrooms, prosciutto, wine, if desired, and garlic; cook 1 to 3 minutes or until mushrooms start to brown, stirring occasionally.
- Return veal to skillet. Stir in tomatoes, broth, oregano, tomato paste, and bay leaves; bring to a boil. Reduce heat; cover tightly and simmer 30 to 45 minutes or until veal is fork-tender.
- Meanwhile, preheat oven to 400°F. Line large baking sheet with aluminum foil. Scoop out and discard seeds from each squash half. Rub remaining 2 teaspoons oil over cut surfaces of squash; season with remaining 1/4 teaspoon salt and ground black pepper. Place squash, cut-sides down, on prepared baking sheet. Roast in 400°F oven 45 to 50 minutes or until squash is tender and starts to brown.
- Scrape squash flesh into strands with fork; place in large bowl. Add 2 tablespoons cheese; toss. Divide squash among 4 pasta bowls. Remove and discard bay leaves from veal mixture; ladle evenly over squash. Sprinkle with remaining 2 tablespoons cheese.