Spaghetti Squash with Turkey Bolognese
Spaghetti Squash with Turkey Bolognese
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!
Ingredients
The Spaghetti Squash
- 1 large spaghetti squash
The Turkey Tomato Sauce
- 1 large Onion
- 2 medium carrots
- 3 cloves garlic
- 3 slices bacon
- 2 tablespoons tomato paste
- 1 teaspoon Italian herb mix
- 1/8 teaspoon crushed red pepper optional
- 1.5 pounds ground turkey
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 28 oz can crushed tomatoes
- 1/4 cup grated parmesan cheese
- 1 large bay leaf
Instructions
Bake the spaghetti squash
- Preheat the oven to 375 degrees
- Place the spaghetti squash on a baking sheet and pierce all over with a sharp knife
- 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
- 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)
- Use a spoon to scoop out the seeds. This is SO MUCH easier to do than cutting and scooping a raw squash!
- Draw a fork through the flesh of the squash to produce the spaghetti-like strands - SO COOL!!
- Set the spaghetti squash aside until you are ready to use it or refrigerate it for up to a week
Make the Turkey Bolognese
- Dice the carrot and onion
- Finely chop the garlic cloves
- Cut the bacon into small pieces (also know as Lardons) and place in a hot skillet.
- Cook the bacon until it renders it's fat and gets crisp - about 6 minutes
- Using a slotted spoon, remove the bacon pieces and set them on a plate lined with paper towel
- Drain all but a tablespoon or so of the bacon grease from the pan and add the carrots and onions
- Add a sprinkle of salt and pepper and cook until the carrots and onions are soft
- Add the chopped garlic, Italian herb mix and crushed red pepper (if using). Cook for another 30 seconds
- 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
- Add the ground turkey to the pan
- Using a wooden spoon, break up the ground turkey and cook until no longer pink - about 5 minutes
- Add the crushed tomatoes
- Add the bay leaf and stir the sauce to combine the ingredients
- Bring the sauce to a boil, reduce the heat and simmer for 10-15 minutes
- Add the bacon pieces back into the sauce and simmer for another couple of minutes to be sure everything is hot
- Serve the sauce on a hot bowl of spaghetti squash (or your favorite pasta) and top with the grated parmesan cheese or....
- if you are like my son, Jack, sprinkle with some additional crushed red pepper to give it a kick!
Notes
This recipe is adapted from a Martha Stewart recipe