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Ingredients
- 3 bacon slices, cut into 1/2-inch pieces
- 2 Tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced small
- 1 large carrot, diced small
- 2 small celery stalks, diced small
- 3 garlic cloves, minced
- 1 pound ground turkey breast or chicken breast
- 2 cups crushed tomatoes (from a 29 oz. can)
- red-pepper flakes (optional)
- coarse slat and ground pepper
- 6 cups Roasted Spaghetti Squash
- grated Parmesan, for serving
Preparation
Step 1
In a large nonstick skillet, cook bacon over medium until crisp, 8 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add 1 Tablespoon oil to skillet. Add onion, carrot, celery, and garlic and cook until vegetables are tender, 15 minutes. Transfer to a medium bowl. Add 1 Tablespoon oil and turkey to skillet and cook, breaking up meat with a wooden spoon, until almost cook through, 5 minutes. Add bacon, vegetables, tomatoes, and pinch of red-pepper flakes, if using, to skillet and bring to a simmer; cook until turkey is cooked through and sauce is thickened, 5 minutes. Season with salt and pepper. Serve over spaghetti squash and sprinkle with Parmesan.
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