Turkey Bolognese with Roasted Spaghetti Squash
Turkey Bolognese with Roasted Spaghetti Squash is a hearty Italian feast with a low carb twist.
Servings: 6 servings
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.
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
Calories: 312kcal | Carbohydrates: 26g | Protein: 24g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 846mg | Potassium: 994mg | Fiber: 6g | Sugar: 13g | Vitamin A: 2475IU | Vitamin C: 19mg | Calcium: 173mg | Iron: 3mg
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