Turkey Bolognese Spaghetti Squash
Turkey Bolognese Spaghetti Squash
Servings
6
Ingredients
- 1 lb ground chicken or turkey (can sub lentils for vegetarian)
- 1 large onion, diced
- 3 medium carrots, peeled and diced
- 1 tbsp olive oil
- 3 cloves of garlic
- 1 tsp oregano
- 3 tbsp tomato paste
- ½ cup red wine
- 1 15 oz can of crushed tomatoes
- Salt and pepper to taste
- 1 large spaghetti squash
- ½ cup mozzarella
- ⅓ cup shredded parmesan
- Optional fresh basil (or pesto) to garnish
Instructions
In a large skillet, add the olive oil, carrots, and onion to the pan. Cook over medium high heat for 5-10 minutes until softened then add the ground turkey, breaking it up with a spoon. Cook until the turkey is browning (about 5 minutes). Add the garlic, oregano, salt and pepper. Stir for one minute then add the red wine to deglaze the pan, scraping up any brown bits that stuck to the pan with a spoon. Cook for minutes then add the tomato paste, crushed tomatoes. Simmer for 10-15 minutes minutes then taste for seasoning. Adjust the salt/pepper accordingly.
Meanwhile, cook the spaghetti squash. Using a fork, stab holes around the outside skin of the spaghetti squash. Microwave for about 15 minutes, opening the microwave once halfway through to let out steam, until the squash is tender to touch *the cook time will depend greatly on the size of your squash. Check it periodically with a fork until it is tender and the fork goes through easily).
Once the squash is done, cut in half and let cool for 5 minutes. Using a spoon, scoop out the inside seeds. Next, take two forks and shred the squash flesh into “spaghetti”. Add the squash shreds into a medium sized pot and season with salt and pepper. Turn heat on low and add the Bolognese sauce, parmesan, and mozzarella. Taste for seasoning and adjust salt/pepper/cheese accordingly. Garnish with fresh basil or a drizzle of pesto. Enjoy!
