Spaghetti Squash with Turkey Bolognese

I am on a spaghetti squash kick right now. I could it eat it everyday. If you’ve never tried spaghetti squash before, I’m not sure I can even really describe what it tastes like it. Many people will use it as a pasta substitute, which is essentially what I did here. I don’t think of it as a substitute for pasta, because I really just enjoy it and it doesn’t really taste anything like pasta. It is nice when you want a lighter meal though, without all the carbs. Cooking spaghetti squash could not be more simple, since it’s all done in the microwave! You could do this in the oven too, I have cooked it that way before, it just takes much longer, so the microwave wins this one. All you have to do is pierce the outside a few times, so it won’t blow up. That may or may not have happened before. At this point, when it’s cooked, all you have to do is shred the inside with a fork and it will just fall apart into stands and look a whole lot like spaghetti. Since it doesn’t have much flavor, I like to get some garlic and olive in there. You can eat it just like that, with some parmesan on top, it’s so good. Or you can jazz it up with this delicious turkey bolognese sauce, which is my absolute favorite thing right now. Keep in mind, it was hard to make this look good. It’s not the prettiest dish, but it tastes about a thousand times better than it looks. This is one of my favorite weeknight meals right now and it reheats wonderfully, so make it ahead of time and save it for one of those super busy days for really quick dinner!





Here’s what you’ll need-

For the sauce-

– 1 large or 2 small carrots, diced small
– 1 celery stalk, diced small
– 1 small yellow onion, diced
– 4 cloves of garlic, minced
– about 1 lb ground turkey
– 1 28oz can crushed tomatoes

What else you’ll need-

– 1 spaghetti squash
– 3 cloves of garlic
– fresh parsley, chopped

Heat a large skillet or saucepan over medium heat with a little bit of olive oil. Add in the carrots, celery, onion and garlic. Cook for about 10 minutes until softened. Transfer to a small bowl and set aside. Put the skillet back on medium to high heat and add in the turkey. Cook for about 5 minutes, breaking it up with a wooden spoon as it cooks. When no longer pink, add in the crushed tomatoes and the cooked vegetables. Season with salt and pepper. You can also add some Italian seasoning, I like a pinch of crushed red pepper too. Cook on low heat and let simmer 10 minutes or until the sauce has thickened a bit.

Meanwhile, to cook the spaghetti squash, pierce with a knife a few times and cook in the microwave for 10-15 minutes. This will depend on how big the squash is. I had a very small squash, so it only took about 10 minutes. Slide a knife through and if it comes out easily, it’s done. Let cool before cutting. Or, if you’re like me, be very impatient, burn your hands and cut it right open. To cut, just take a large knife and cut right down the center, from top to bottom. Scoop out of the center/seeds of both sides and discard. Take one side of the squash and while holding it over a bowl, shred it with the fork. It will just spread into strands very easily, as soon as you take a fork to it. Do the same with the other side. Heat a skillet or saucepan over medium heat, add in some olive oil and garlic and cook for 1 minute or until,the garlic is fragrent. Add in the spaghetti squash and some fresh chopped parsley. Season with salt and pepper, give it a good stir and remove from heat. Spoon the sauce over the spaghetti squash and top with some more fresh parsley and parmesan cheese.

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