4.9 from 21 votes
Turkey Bolognese with Roasted Spaghetti Squash
Turkey Bolognese with Roasted Spaghetti Squash is a hearty Italian feast with a low carb twist.
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
Ingredients
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
Instructions
Spaghetti Squash
- Place the oven rack in the center position, preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with foil.
- 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.
- Roast the squash until tender, about 35 to 40 minutes. Cool slightly and then use a fork to remove and separate the strands.
Cup of Yum
Turkey Bolognese
- 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.
- 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.
- 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.
- Simmer the sauce over medium-low heat. Cover the pan, leaving a small opening for steam to escape.
- 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.
- 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
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
% 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.