Spaghetti Squash Bolognese

Indulge in a hearty and healthy Bolognese sauce served over roasted spaghetti squash. This dish is rich in flavor, packed with vegetables, and perfect for those looking for a low-carb alternative to traditional pasta.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 4

Ingredients

1 medium spaghetti squash

1 tbsp olive oil

1 lb ground turkey

1 cup diced onions

1 cup diced carrots

1 cup diced celery

3 cloves garlic, minced

1 can (28 oz) crushed tomatoes

1 tbsp tomato paste

1 tsp dried oregano

1 tsp dried basil

1/2 cup red wine

Salt and pepper to taste

Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C).

2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.

3. Drizzle the cut sides of the squash with olive oil and place them cut side down on a baking sheet.

4. Roast the squash in the preheated oven for about 40 minutes, or until the flesh is tender and easily scraped into strands with a fork.

5. While the squash is roasting, heat a large skillet over medium heat and add the ground turkey. Cook until browned.

6. Add the onions, carrots, celery, and garlic to the skillet and cook until the vegetables are softened.

7. Stir in the crushed tomatoes, tomato paste, red wine, oregano, basil, salt, and pepper.

8. Simmer the sauce for about 20 minutes, allowing the flavors to meld together.

9. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.

10. Serve the Bolognese sauce over the spaghetti squash strands and garnish with fresh parsley.

Storage

Store the sauce and spaghetti squash separately in airtight containers in the refrigerator for up to 3 days.

Reheating

Reheat the sauce in a saucepan over medium heat until warmed through. Microwave the squash for 1-2 minutes until heated.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.