Turkey Bolognese with Roasted Spaghetti Squash

User Reviews

4.9

21 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    1 hr 10 mins

  • Total Time

    1 hr 30 mins

  • Servings

    6 servings

  • Calories

    312 kcal

  • Course

    Dinner

  • Cuisine

    American

Turkey Bolognese with Roasted Spaghetti Squash

Turkey Bolognese with Roasted Spaghetti Squash is a hearty Italian feast with a low carb twist.

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Ingredients

Servings

Spaghetti Squash

  • 3 pounds spaghetti squash
  • 2 tablespoons olive oil
  • salt to taste

Turkey Bolognese

  • 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
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Instructions

Spaghetti Squash

  1. Place the oven rack in the center position, preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with foil.
  2. Cut 3 pounds spaghetti squash into 1-inch wide rings, scoop out the seeds, and transfer to a baking sheet. Lightly brush the rings with 2 tablespoons olive oil and sprinkle with salt to taste on both sides.
  3. Roast the squash until tender, about 35 to 40 minutes. Cool slightly and then use a fork to remove and separate the strands.

Turkey Bolognese

  1. Heat 2 tablespoons olive oil over medium-high heat in a large heavy saucepan. Add 1 pound ground turkey and cook the meat, stirring occasionally, about 5 to 7 minutes. Transfer the cooked meat to a medium-sized bowl.
  2. Turn the heat down to medium-low. Add ½ cup diced carrots and ½ cup minced yellow onion and cook until the vegetables begin to soften, 4 to 5 minutes. Add 1 teaspoon minced garlic and cook for 1 minute. Add 1 cup sliced brown mushrooms cook for 2 minutes. Add 3 tablespoons tomato paste and cook for 1 minute.
  3. Add the browned meat, 1 (28-ounce) can crushed tomatoes, ¼ teaspoon dried oregano, 1 teaspoon kosher salt, and ¼ teaspoon black pepper then stir well to combine.
  4. Simmer the sauce over medium-low heat. Cover the pan, leaving a small opening for steam to escape.
  5. Cook sauce until the meat is tender and the flavors have melded, at least 30 minutes to 1 hour, stirring every 10 minutes. Add some water if the sauce starts to look dry.
  6. Top the roasted spaghetti squash with turkey bolognese sauce and garnish with ½ cup grated parmesan cheese and ¼ cup chopped Italian parsley leaves.

Nutrition Information

Show Details
Calories 312kcal (16%) Carbohydrates 26g (9%) Protein 24g (48%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 0.01g Cholesterol 49mg (16%) Sodium 846mg (35%) Potassium 994mg (28%) Fiber 6g (24%) Sugar 13g (26%) Vitamin A 2475IU (50%) Vitamin C 19mg (21%) Calcium 173mg (17%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 312 kcal

% Daily Value*

Calories 312kcal 16%
Carbohydrates 26g 9%
Protein 24g 48%
Fat 14g 22%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 0.01g 1%
Cholesterol 49mg 16%
Sodium 846mg 35%
Potassium 994mg 21%
Fiber 6g 24%
Sugar 13g 26%
Vitamin A 2475IU 50%
Vitamin C 19mg 21%
Calcium 173mg 17%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

4.9

21 reviews
Excellent

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