Turkey Bolognese over Spaghetti Squash with Parmesan
Equipment
- Baking sheet
- Large skillet
- Sharp knife
Ingredients
- 1 large spaghetti squash
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 400 degrees. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut side down on a baking sheet and bake for 35 to 40 minutes until the flesh is tender.
- While the squash bakes, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4 minutes until it softens.
- Add the minced garlic and ground turkey to the skillet. Cook for 6 to 8 minutes, breaking up the turkey with a spoon until it is no longer pink.
- Stir in the crushed tomatoes, oregano, salt, and black pepper. Lower the heat and let the sauce simmer for 15 minutes, stirring occasionally.
- Remove the squash from the oven and let it cool slightly. Use a fork to scrape the flesh into strands and divide them among four plates.
- Spoon the turkey sauce over the squash and sprinkle each serving with the grated Parmesan cheese.
Notes
Let the spaghetti squash cool for a few minutes before scraping so the strands stay firm rather than turning mushy. The sauce thickens as it sits, so if you make it ahead, add a splash of water when reheating to loosen it up. For extra flavor, finish with a light grind of black pepper right before serving.
Course: Main Course
Cuisine: Italian
Equipment: Baking sheet, Large skillet, Sharp knife
Cuisine: Italian
Equipment: Baking sheet, Large skillet, Sharp knife