3 stalks celery, coarsely chopped (about 1 cup)
1 medium carrot, peeled and coarsely chopped (about 1 cup)
1 medium yellow onion, coarsely chopped (about 1 1/2 cups)
1 medium turnip, peeled and coarsely chopped (about 1 1/2 cups)
1 pound crimini mushrooms
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
One 6-ounce can tomato paste
3 tablespoons Worcestershire sauce
1 teaspoon chopped fresh rosemary
1/4 teaspoon dried oregano
Pinch of red pepper flakes
2 small spaghetti squashes (about 2 pounds each)
Kosher salt
4 cups cooked spaghetti
4 ounces shredded Parmesan
16 slices low-moisture, part-skim mozzarella
Canola oil cooking spray
12 cloves garlic, minced
12 ounces fat-free plain Greek yogurt
2 teaspoons fresh thyme leaves, finely chopped
1/2 teaspoon cayenne pepper
Kosher salt
2 ounces shredded Parmesan
2 loaves Italian bread (14 inches-by-3 inches), 1 inch cut off each end and discarded, split lengthwise
4 ounces Pancetta, cut into 1/4-inch dice
1 1/2 cups store-bought marinara sauce, hot
16 small fresh basil leaves
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