Turkey Bolognese with Roasted Spaghetti Squash
A delicious and healthy twist on the classic Italian Bolognese dish, using roasted spaghetti squash instead of pasta.
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.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Freeze the Bolognese sauce in a freezer-safe container for up to three months. For a vegetarian option, substitute ground turkey with lentils or a plant-based meat alternative.