Spaghetti Squash & Turkey Bolognese
Spaghetti Squash & Turkey Bolognese
Prep 15 min | Cook 25 min | Total 40 min
Low-calorie spaghetti squash noodles paired with a lean turkey bolognese — a wholesome twist on a classic favorite.
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What You’ll Need
1 medium spaghetti squash
400g lean ground turkey
1 carrot
1 celery stalk
1 small onion
2 garlic cloves
1 can crushed tomatoes
1 tbsp olive oil
1 tsp dried basil
Salt and pepper to taste
Blades to Use:
Use these specific blade attachments with your VanChop Vegetable Chopper to prep the vegetables quickly and evenly.
FINE DICING BLADE
MINCED BLADE
Chopper Prep Tip
Use fine dicing blade for carrot, celery, and onion. Use minced blade for garlic.
Instructions
Step 1
Cut spaghetti squash in half lengthwise; remove seeds. Roast at 190°C (375°F) for 25 minutes or until tender.
Step 2
While squash roasts, heat olive oil in a pan and sauté diced onion, carrot, celery, and garlic until soft.
Step 3
Add ground turkey and cook until browned. Stir in crushed tomatoes, basil, salt, and pepper; simmer for 15 minutes.
Step 4
Use a fork to scrape squash into noodles. Serve topped with turkey bolognese sauce.
For Extra Bite!
Sprinkle with fresh basil or parmesan cheese if desired.
Nutrition (Per Serving)
Calories: 320
Protein: 38g
Carbohydrates: 20g
Fat: 8g
Fiber: 6g
Sugar: 7g
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