Sweet strands of tender spaghetti squash are topped with a flavorful turkey bolognese that feels like it’s been simmering on the stovetop for hours!
3 cloves Garlic
1. Preheat the oven to 425 degrees. Cut off the top of the spaghetti squash to give yourself a flat surface to work with. Cut the squash in half, scrape out the seeds (try not to get too carried away with this as you could end up throwing out the precious flesh) and place on a baking sheet. Season with a drizzle of olive oil and a pinch of Celtic Salt and set the timer for 45 minutes. Flip and cook for another 15 -20 minutes until tender.
2. Dice the onion, thinly slice the garlic and dice the mushrooms. Add them to a skillet over medium heat with a drizzle of olive oil and a pinch of Celtic salt and red pepper flakes. Cook for 5-6 minutes to soften. Add the turkey in and season with another pinch of Celtic salt.
3. Cook the turkey for 5 minutes to brown. Stir in 1 tbsp tomato paste and cook another minute.
4. Add the tomato sauce and simmer for 10 minutes. Taste and adjust seasonings.
5. Remove the spaghetti squash from the oven poke to make sure it’s tender. Using a fork, scrape the flesh into strands that resemble spaghetti. Divide between two plates, top with the turkey bolognese, finish with a drizzle of olive oil and serve!
Estimated Time: 1 hour (20 minutes active)
Prep Ahead: This recipe is great to prepare in advance and reheat. I also love to throw the squash into the oven and roast it up ahead of time to speed up the process on a busy weeknight.
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