Spaghetti Squash Turkey Bolognese
This is so good that you won't miss the pasta for a second. One cup of spaghetti squash is about 30 calories which sure beats the 200 calories per cup in regular pasta!
This dish is filling and warming, perfect for chilly fall nights! I like to make a big batch of the turkey bolognese and freeze it for later use. I've started craving this dish and it is so quick to make that I end up having this at least once a week! I adapted this recipe from the one and only Martha Stewart, so you know it will taste delish ;)
Ingredients: (4 servings)
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced small
- 3 garlic cloves, minced
- 1 pound organic lean ground turkey breast
- 2 cups crushed tomatoes (from a 28-ounce can)
- Red-pepper flakes (optional)
- Coarse salt and ground pepper
- 6 cups Roasted Spaghetti Squash (1 large spaghetti squash)
- Grated Parmesan, optional
- Fresh rosemary, thyme, and basil
Directions:
Preheat your oven to 375 degrees. Cover a sheet pan with aluminum foil or parchment paper. Slice the spaghetti squash in half, lengthwise. Scoop out the seeds with a fork
Drizzle each half with olive oil and sea salt. Place the squash face down on the pan and roast for about 35 minutes or until tender. Scrape out the "spaghetti" with a fork into a bowl and set aside.
In a large nonstick skillet, add 1 tablespoon of olive oil. Add the onion and garlic and cook until vegetables are tender and browning, about 8 minutes.
Add the herbs and ground turkey to the skillet and cook, breaking up the meat until almost cooked through. This should take about 5 minutes.
Add the the crushed tomato, and dash of red-pepper flakes to the skillet and bring to a simmer. Stir until turkey is cooked through and sauce thickens, about 5 minutes. Turn the heat down to low and cover for about 8 minutes.
Season with salt and pepper. Serve over spaghetti squash and option to sprinkle with Parmesan. Add the more fresh basil as a garnish