Turkey Bolognese with Roasted Spaghetti Squash
Classic Italian bolognese with a healthy twist... Ground turkey and spaghetti squash stand in for beef and pasta!
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Equipment
Ingredients
- 2 carrots - cut in chunks
- 2 stalks celery - cut in chunks
- 1 large onion - cut in chunks
- 2 tablespoons olive oil
- 5 cloves garlic - minced
- 2 pounds ground turkey - see notes below
- 1 cup dry white wine - chardonnay, pinot grigio, sauvignon blanc
- 4 bay leaves - fresh if possible!
- 3-4 cups good quality stock - chicken, beef, , turkey, veal
- 1 cup milk
- 1 26-28 carton or can of tomatoes - I love Pomi in the carton - diced
- fresh ground salt and pepper - to taste
- parmesan - for garnish
- Italian parsley - chopped (for garnish)
- 4-5 pound spaghetti squash
- 2 tablespoons olive oil - divided
- 3 cloves garlic - minced
- 1 tablespoons fresh herbs - finely chopped (oregano, basil, thyme)
- salt and pepper to taste
Instructions
Bolognese:
- Add carrots, celery, and onion to the bowl of a full-sized food processor. Pulse until finely chopped. If you are patient, and your knife skills are good, of course you can chop by hand!
- In a heavy dutch oven, heat olive oil to medium high heat. Add the minced vegetables. Saute until onions are translucent. Add garlic. Stir to combine.
- Add the ground meat. Using a potato masher or wooden spoon, break up the meat, and stir until it begins to brown. You want to see some nice caramelization on the pot.
- De-glaze with white wine. Add bay leaves. Simmer until most of the liquid is gone.
- Add stock. Reduce heat to a low simmer. Cook until liquid is reduced by half.
- Add milk and tomatoes. Cover pot about 3/4 of the way with the lid. Cook on a low simmer for 1-2 hours. Add additional stock as needed.
- Sauce should be thick, but not dry.
- Season to taste with salt and pepper.
- Garnish with shaved parmesan and chopped parsley.
Spaghetti Squash:
- Preheat to 400 degree oven (375 on convection).
- Slice spaghetti squash in half lengthwise. Be careful! They are very hard, and knife will resist.
- Scoop seeds from the center of both halves.
- Place cut side up on a cookie sheet. Drizzle lightly with olive oil.
- Roast until tender and barely beginning to brown - about 45-60 minutes depending on size (20% less in convection ovens.)
- Allow to cool until you can handle the squash. Using a fork, remove the flesh from the skin to a large bowl. Set aside.
- When dinner is 10 minutes out, heat a bit of olive oil in a large saute pan. Add the garlic. Stir until fragrant.
- Add the strands of spaghetti squash. Stir 5-6 minutes.
- Add the fresh herbs, salt and pepper. Check for seasoning.
To Serve:
- Top the spaghetti squash with a generous scoop of bolognese. Garnish with shaved parmesan and chopped parsley. Enjoy!
Notes
I typically use a 50/50 mixture of ground turkey and turkey Italian sausage. I also make this recipe with ground elk, pork, beef, and a combination of lean ground meats. Feel free to vary it.
Remember, bolognese is a meat sauce, not a tomato sauce.
You can certainly serve this over pasta, but if you're looking to lower carbs and calories, spaghetti squash is awesome!
I do usually add about 8 ounces of chopped cremini mushrooms. This is optional. If you choose to use them, add with the mire poix. Mushrooms are totally optional.
Nutrition
Calories: 400kcal | Carbohydrates: 14g | Protein: 33g | Fat: 22g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com