Spaghetti Squash Bolognese
This delicious, low-carb Spaghetti Squash Bolognese is loaded with nutrients and veggies, making it a wholesome and satisfying twist on a classic. Easy to prepare and bursting with rich, savory flavors, it’s a perfect way to enjoy a comforting meal while keeping it light and healthy! And if you count the spaghetti squash - it's even more veggies ;)
Ingredients
For the Spaghetti Squash
- 1 medium spaghetti squash
- Olive oil
- Salt and pepper
For the Bolognese Sauce
- 10–12 ounces ground turkey, about 3/4 package
- 3 carrots, diced
- 2 packed cups spinach, finely chopped
- 1 zucchini, grated
- 1 cup cherry tomatoes, halved
- 1/2 yellow onion, diced
- 1 tablespoon garlic, minced
- 1 1/2 cups marinara sauce, use your favorite brand for the best flavor
- 1/2 cup grated Parmesan cheese, (plus optional more for garnish)
- Italian seasoning, garlic powder, onion powder, salt, and pepper, to taste
- 1/4 cup Fresh parsley, finely chopped (for mixing and garnish)
- Ricotta, to top
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the inside of each half with olive oil, and season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet and roast for 30–40 minutes, or until fork-tender. Once done, set aside to cool slightly.
- Prep your veggies by peeling & dicing your onions, tomatoes, carrots, finely chopping your spinach, and shredding your zucchini. For ease you can just shred your zucchini directly into the pan - less dishes ;)
- In a large skillet, heat a drizzle of olive oil over medium heat.
- Add the ground turkey, season with a pinch of salt and pepper, and cook, breaking it up with a spoon, until browned.
- Add the diced onion and minced garlic to the skillet. Sauté until the onion becomes translucent.
- Stir in the diced carrots, grated zucchini, and halved cherry tomatoes. Cook for 5–7 minutes until the vegetables are softened.
- Add the chopped spinach and cook for an additional 1–2 minutes, until wilted.
- Pour in the marinara sauce and stir to combine. Add Italian seasoning, garlic powder, onion powder, salt, and pepper to taste.
- Simmer for 10–15 minutes, stirring occasionally!
- Stir in your remaining grated Parmesan cheese until it melts into the sauce. Adjust seasonings if needed.
- Using a fork, shred the inside of the spaghetti squash halves to create spaghetti-like strands.
- To plate, layer your squash strands and top with your bolognese sauce.
- Garnish each plate with fresh parsley, a dollop of ricotta, and additional Parmesan cheese, and enjoy!! xx
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