Turkey Bolognese Roasted Spaghetti Squash PT90M https://img1.cooker-king.com/201907/2019/1021/5e/3/453196/300x200x90.jpg 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. 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

    5.0

    ( By Jennifer )

    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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