Spaghetti Squash with Turkey Bolognese

Spaghetti Squash with Turkey Bolognese
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This rich, meaty Bolognese sauce is perfect for a weeknight meal or a special dinner. Pairing it with spaghetti squash gives it a lighter note. As a bonus, it's Paleo as well as gluten free. Enjoy!
Servings Prep Time
6 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
45 minutes
Spaghetti Squash with Turkey Bolognese
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This rich, meaty Bolognese sauce is perfect for a weeknight meal or a special dinner. Pairing it with spaghetti squash gives it a lighter note. As a bonus, it's Paleo as well as gluten free. Enjoy!
Servings Prep Time
6 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
45 minutes
Ingredients
The Spaghetti Squash
The Turkey Tomato Sauce
Servings: servings
Units:
Instructions
Bake the spaghetti squash
  1. Preheat the oven to 375 degrees
  2. Place the spaghetti squash on a baking sheet and pierce all over with a sharp knife
  3. Bake the squash for 45 minutes or until a fork easily pierces the flesh. Let cool until you can handle it or while you are making the Bolognese Sauce
  4. Use a sharp knife and cut the spaghetti squash lengthwise. (don't worry if it has a brown spot on bottom - it won't affect the taste)
  5. Use a spoon to scoop out the seeds. This is SO MUCH easier to do than cutting and scooping a raw squash!
  6. Draw a fork through the flesh of the squash to produce the spaghetti-like strands - SO COOL!!
  7. Set the spaghetti squash aside until you are ready to use it or refrigerate it for up to a week
Make the Turkey Bolognese
  1. Dice the carrot and onion
  2. Finely chop the garlic cloves
  3. Cut the bacon into small pieces (also know as Lardons) and place in a hot skillet.
  4. Cook the bacon until it renders it's fat and gets crisp - about 6 minutes
  5. Using a slotted spoon, remove the bacon pieces and set them on a plate lined with paper towel
  6. Drain all but a tablespoon or so of the bacon grease from the pan and add the carrots and onions
  7. Add a sprinkle of salt and pepper and cook until the carrots and onions are soft
  8. Add the chopped garlic, Italian herb mix and crushed red pepper (if using). Cook for another 30 seconds
  9. Add the tomato paste. I love to use the tomato paste in a tube - it's easy and I don't end up with 3/4 of a can of tomato paste in the refrigerator
  10. Add the ground turkey to the pan
  11. Using a wooden spoon, break up the ground turkey and cook until no longer pink - about 5 minutes
  12. Add the crushed tomatoes
  13. Add the bay leaf and stir the sauce to combine the ingredients
  14. Bring the sauce to a boil, reduce the heat and simmer for 10-15 minutes
  15. Add the bacon pieces back into the sauce and simmer for another couple of minutes to be sure everything is hot
  16. Serve the sauce on a hot bowl of spaghetti squash (or your favorite pasta) and top with the grated parmesan cheese or....
  17. if you are like my son, Jack, sprinkle with some additional crushed red pepper to give it a kick!
Recipe Notes

This recipe is adapted from a Martha Stewart recipe

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