Turkey Bolognese Roasted Spaghetti Squash PT90M https://img1.recipesrun.com/201907/2019/1021/5e/3/453196/300x200x50.jpg 4 servings Ingredients: 1/4 cup chopped Italian parsley leaves 1/2 cup grated parmesan cheese 1/4 tsp. black pepper 1 tsp. kosher salt 1/4 tsp. dried oregano 28 oz. canned crushed tomatoes 3 tbsp. tomato paste 1 cup sliced brown mushrooms 1 tsp. minced garlic 1/2 cup yellow onion finely chopped 1/2 cup carrots 1/8-inch dice 1 pound ground turkey 1/4 cup olive oil divided 3 pounds spaghetti squash

Turkey Bolognese Roasted Spaghetti Squash

By Jennifer

4 Person
90 Minutes
265 Calories
Turkey Bolognese with Roasted Spaghetti Squash is a hearty Italian feast with a low carb twist. Ground turkey is gently simmered with carrots, onions, and mushrooms in a rich tomato sauce. The flesh of the squash separates into strands to mimic pasta noodles for a tasty vegetable-packed meal.

Ingredients

  • 1/4 cup chopped Italian parsley leaves

  • 1/2 cup grated parmesan cheese

  • 1/4 tsp. black pepper

  • 1 tsp. kosher salt

  • 1/4 tsp. dried oregano

  • 28 oz. canned crushed tomatoes

  • 3 tbsp. tomato paste

  • 1 cup sliced brown mushrooms

  • 1 tsp. minced garlic

  • 1/2 cup yellow onion finely chopped

  • 1/2 cup carrots 1/8-inch dice

  • 1 pound ground turkey

  • 1/4 cup olive oil divided

  • 3 pounds spaghetti squash

Method

  • 01
    Place the oven rack in the center position, preheat oven to 400°F (204°C). Line a large baking sheet with foil.
  • 02
    Cut spaghetti squash into 1-inch wide rings, scoop out the seeds, and transfer to a baking sheet. Lightly brush rings with olive oil and sprinkle with salt on both sides.
  • 03
    Roast until tender, about 35 to 40 minutes. Cool slightly and then use a fork to remove and separate the strands.
  • 04
    Heat 2 tablespoons olive oil over medium-high heat in a large heavy saucepan.
  • 05
    Add ground turkey, break the meat up into smaller chunks. Brown the meat, stirring occasionally, about 5 to 7 minutes. Transfer cooked meat to a medium-sized bowl.
  • 06
    Turn heat down to medium-low and add 1 tablespoon of olive oil to the pan.
  • 07
    Add carrots and onions, stir and cook until the vegetables begin to soften, 4 to 5 minutes. Add garlic and cook for 1 minute. Add sliced mushrooms and cook for 2 minutes. Add the tomato paste and cook for 1 minute.
  • 08
    Add the browned meat, crushed tomatoes, oregano, salt, and pepper then stir well to combine.
  • 09
    Simmer the sauce over medium-low heat. Cover the pan, leaving a small opening for steam to escape.
  • 10
    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.
  • 11
    Top roasted spaghetti squash with turkey bolognese sauce and garnish with grated Parmesan cheese and parsley.

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Turkey Bolognese Roasted Spaghetti Squash

Turkey Bolognese with Roasted Spaghetti Squash is a hearty Italian feast with a low carb twist. Ground turkey is gently simmered with carrots, onions, and mushrooms in a rich tomato sauce. The flesh of the squash separates into strands to mimic pasta noodles for a tasty vegetable-packed meal.
01 Information
  • Grade easy
  • Serving 4 servings
  • Calorie 265 Kcal
  • Prep Time 10 Mins
  • Cook Time 80 Mins
  • Total Time 90 Mins
02 Ingredients
1/4 cup chopped Italian parsley leaves
1/2 cup grated parmesan cheese
1/4 tsp. black pepper
1 tsp. kosher salt
1/4 tsp. dried oregano
28 oz. canned crushed tomatoes
3 tbsp. tomato paste
1 cup sliced brown mushrooms
1 tsp. minced garlic
1/2 cup yellow onion finely chopped
1/2 cup carrots 1/8-inch dice
1 pound ground turkey
1/4 cup olive oil divided
3 pounds spaghetti squash
03 Method
Step 1
Place the oven rack in the center position, preheat oven to 400°F (204°C). Line a large baking sheet with foil.
Step 2
Cut spaghetti squash into 1-inch wide rings, scoop out the seeds, and transfer to a baking sheet. Lightly brush rings with olive oil and sprinkle with salt on both sides.
Step 3
Roast until tender, about 35 to 40 minutes. Cool slightly and then use a fork to remove and separate the strands.
Step 4
Heat 2 tablespoons olive oil over medium-high heat in a large heavy saucepan.
Step 5
Add ground turkey, break the meat up into smaller chunks. Brown the meat, stirring occasionally, about 5 to 7 minutes. Transfer cooked meat to a medium-sized bowl.
Step 6
Turn heat down to medium-low and add 1 tablespoon of olive oil to the pan.
Step 7
Add carrots and onions, stir and cook until the vegetables begin to soften, 4 to 5 minutes. Add garlic and cook for 1 minute. Add sliced mushrooms and cook for 2 minutes. Add the tomato paste and cook for 1 minute.
Step 8
Add the browned meat, crushed tomatoes, oregano, salt, and pepper then stir well to combine.
Step 9
Simmer the sauce over medium-low heat. Cover the pan, leaving a small opening for steam to escape.
Step 10
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.
Step 11
Top roasted spaghetti squash with turkey bolognese sauce and garnish with grated Parmesan cheese and parsley.
04 Author
Jennifer Jennifer
56 Recipes
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