Turkey Bolognese with Roasted Spaghetti Squash is a delicious and healthy twist on a classic Italian dish. This recipe replaces traditional pasta with roasted spaghetti squash, making it a lighter option that’s packed with flavor. The rich turkey Bolognese sauce is a great way to enjoy your favorite pasta dish while keeping it nutritious and low-carb.
Why Make This Recipe
This recipe is perfect for those who want a hearty and satisfying meal without the extra calories from pasta. It’s a great way to sneak in more vegetables and lean protein into your diet. Plus, it’s simple to make and full of rich flavors that everyone in the family will love. You can also customize it with your favorite herbs and spices to make it your own.
How to Make Turkey Bolognese with Roasted Spaghetti Squash
Making Turkey Bolognese with Roasted Spaghetti Squash is an easy process. You will first prepare the spaghetti squash and then focus on making the turkey Bolognese sauce.
Ingredients
- 3 pounds spaghetti squash
- 2 tablespoons olive oil
- Salt to taste
- 1 pound ground turkey
- 2 tablespoons olive oil
- ½ cup diced carrots
- ½ cup minced yellow onion
- 1 teaspoon minced garlic
- 1 cup sliced brown mushrooms
- 3 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- ¼ teaspoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup grated parmesan cheese
- ¼ cup chopped Italian parsley leaves
Directions
Prepare the Spaghetti Squash:
Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil on the cut sides and sprinkle with salt. Place the squash cut-side down on a baking tray. Roast for about 40-45 minutes, or until the flesh is tender.Make the Turkey Bolognese:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced carrots, minced onion, and garlic. Sauté until the onions are translucent. Add the ground turkey and cook until browned. Stir in the sliced mushrooms, tomato paste, crushed tomatoes, dried oregano, kosher salt, and black pepper. Let it simmer for about 20-25 minutes until thickened.Combine:
Once the squash is done roasting, use a fork to scrape the flesh into spaghetti-like strands. Serve the turkey Bolognese sauce over the spaghetti squash. Top with grated parmesan cheese and chopped parsley.
How to Serve Turkey Bolognese with Roasted Spaghetti Squash
Serve your Turkey Bolognese over the fluffy strands of roasted spaghetti squash. You can add extra parmesan on top along with fresh parsley for a tasty finish. This dish pairs nicely with a simple green salad or some garlic bread for a complete meal.
How to Store Turkey Bolognese with Roasted Spaghetti Squash
Leftovers can be stored in an airtight container in the refrigerator for up to three days. If you want to keep the spaghetti squash and sauce separate, store them in individual containers. You can also freeze the Bolognese sauce in a freezer-safe container for up to three months. When ready to eat, thaw overnight in the fridge and reheat on the stove.
Tips to Make Turkey Bolognese with Roasted Spaghetti Squash
- Make sure to roast the spaghetti squash until it’s very tender for the best texture.
- Feel free to add other vegetables like bell peppers or zucchini to the sauce for more flavor and nutrition.
- For an extra kick, add some crushed red pepper flakes to the turkey Bolognese while it simmers.
Variation
You can substitute ground turkey with ground chicken or even beef if you prefer. For a vegetarian option, you can use lentils or a plant-based meat alternative in place of the turkey. Additionally, try mixing in different herbs like basil or thyme for added flavor.
FAQs
1. Can I use frozen spaghetti squash?
Yes, frozen spaghetti squash can be used. Just follow the package instructions for cooking.
2. Is this dish gluten-free?
Yes, Turkey Bolognese with Roasted Spaghetti Squash is gluten-free since it uses squash instead of traditional pasta.
3. How do I know when the spaghetti squash is cooked?
The squash is done when you can easily pierce it with a fork, and the flesh is tender and easily shredded into strands.
Turkey Bolognese with Roasted Spaghetti Squash
Ingredients
For the roasted spaghetti squash
- 3 pounds spaghetti squash
- 1 tablespoon olive oil for drizzling
- to taste salt
For the turkey Bolognese sauce
- 1 pound ground turkey
- 2 tablespoons olive oil for cooking
- ½ cup diced carrots
- ½ cup minced yellow onion
- 1 teaspoon minced garlic
- 1 cup sliced brown mushrooms
- 3 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes
- ¼ teaspoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup grated parmesan cheese for topping
- ¼ cup chopped Italian parsley leaves for garnish
Instructions
Prepare the Spaghetti Squash
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle 1 tablespoon of olive oil on the cut sides and sprinkle with salt.
- Place the squash cut-side down on a baking tray.
- Roast for about 40-45 minutes, or until the flesh is tender.
Make the Turkey Bolognese
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the diced carrots, minced onion, and garlic. Sauté until the onions are translucent.
- Add the ground turkey and cook until browned.
- Stir in the sliced mushrooms, tomato paste, crushed tomatoes, dried oregano, kosher salt, and black pepper.
- Let it simmer for about 20-25 minutes until thickened.
Combine
- Once the squash is done roasting, use a fork to scrape the flesh into spaghetti-like strands.
- Serve the turkey Bolognese sauce over the spaghetti squash.
- Top with grated parmesan cheese and chopped parsley.
