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Quick Turkey Bolognese with Spaghetti Squash

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Using spaghetti squash instead of pasta in this dish saves about 250 calories per serving.

***Use pre-roasted spaghetti squash for this recipe.

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Rate this recipe 4.6/5 (5 Votes)

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 28-ounce can)
  • Red-pepper flakes (optional)
  • Coarse salt and ground pepper
  • 6 cups Roasted Spaghetti Squash
  • Grated Parmesan, for serving

Details

Preparation time 35mins
Cooking time 35mins
Adapted from marthastewart.com

Preparation

Step 1

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.

2. Add 1 tablespoon oil and turkey to skillet and cook, breaking up meat with a wooden spoon, until almost cooked 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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