Food Network Magazine - (04)April 2020

BEEF PICADILLO

WITH SPAGHETTI SQUASH
ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

1 spaghetti squash (about 2½ pounds)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 onion, diced
3 cloves garlic, minced
1 pound ground beef
2 tablespoons tomato paste
1 teaspoon ground cumin
1 14.5-ounce can petite-diced tomatoes with green chiles
¼ cup raisins
⅓ cup pimiento-stuffed olives, halved
⅓ cup roughly chopped fresh cilantro

1. Halve the spaghetti squash lengthwise and remove the seeds.
   Put the squash in a large microwave-safe bowl with 2 tablespoons
   water. Cover with plastic wrap and poke a hole in the plastic to
   vent. Microwave until just tender, 15 to 17 minutes. Uncover and let
   cool slightly. Scrape the flesh into strands with a fork. Transfer to
   a colander and season with salt and pepper. Let sit in the colander.


2. Meanwhile, heat the olive oil in a large nonstick skillet over
   medium-high heat. Add the onion, garlic and a big pinch of
   salt; cook, stirring frequently, until the onion is softened, about
   5 minutes. Increase the heat to high and add the beef; season
   with salt and pepper. Cook, breaking up the meat with a wooden
   spoon, until no longer pink, 3 to 5 minutes. Stir in the tomato
   paste and cumin; cook until slightly darkened, about 2 minutes.
   Add the tomatoes, raisins and ½ cup water. Bring to a boil, then
   reduce the heat to a simmer and cook until the sauce is thickened,
   about 8 minutes. Stir in the olives and half the cilantro. Season
   with salt and pepper.


3. Press down gently on the spaghetti squash to remove any
   excess liquid, then divide among plates. Top with the beef mixture
   and the remaining cilantro.

Per serving: Calories 450; Fat 27 g (Saturated 8 g); Cholesterol 77 mg;
Sodium 998 mg; Carbohydrate 31 g; Fiber 5 g; Sugars 16 g; Protein 25 g

LOW-

CALORIE

DINNER

HAM AND CHEESE GALETTE

ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

2 tablespoons extra-virgin olive oil, plus more for brushing

1 9-ounce box frozen artichoke hearts

1 small leek (white and light green parts only), sliced

1 4-ounce piece Black Forest ham, chopped

1½ cups chopped broccoli florets

Kosher salt and freshly ground pepper

1 round refrigerated pie dough (half of a 14-ounce package)

1 tablespoon dijon mustard

1 cup grated gruyère cheese

6 radishes

5 cups mixed baby greens (about 3 ounces)

1 tablespoon white wine vinegar

1. Preheat the oven to 450 ̊. Heat 1 tablespoon olive oil in a large
   nonstick skillet over medium-high heat. Add the artichoke hearts
   in a single layer and cook, turning, until browned, 2 to 3 minutes.
   Scatter the leek, ham and broccoli on top and cook, stirring,
   until the vegetables soften, 2 to 3 minutes; season with salt
   and pepper.


2. Line a rimmed baking sheet with foil. Unroll the pie dough
   on the prepared pan and gently flatten any curled edges.
   Spread the mustard on the dough, leaving a 1-inch border.
   Top with half the gruyère, then the vegetable mixture, then the
   remaining gruyère. Fold in the edges of the dough, pleating as
   needed. Lightly brush the crust with olive oil and sprinkle with
   pepper. Bake until the pastry is golden brown and the cheese
   melts, 20 to 25 minutes.


3. Meanwhile, thinly slice the radishes and combine in a large
   bowl with the mixed greens, vinegar and remaining 1 tablespoon
   olive oil. Season with salt and pepper and toss. Serve the galette
   with the salad.
   Per serving: Calories 500; Fat 34 g (Saturated 13 g); Cholesterol 57 mg;
   Sodium 919 mg; Carbohydrate 35 g; Fiber 5 g; Sugars 2 g; Protein 17 g

APRIL 2020 ●FOOD NETWORK MAGAZINE 63