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1 h
|
easy
|
Mediterranean diet,
paleo-friendly
This turkey bolognese spaghetti squash is a lighter, veggie-forward twist on classic pasta night, without sacrificing any cozy flavor.
Roasted spaghetti squash stands in for noodles, soaking up a rich, tomatoey turkey sauce seasoned with Italian herbs and a touch of Tajin.
It’s perfect for weeknight dinners, meal prep, or anytime you’re craving comfort food that still feels fresh and wholesome.
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Preheat your oven to 400°F and line a baking sheet with parchment or lightly grease it.
Carefully cut the spaghetti squash in half lengthwise, then scoop out the seeds and stringy center with a spoon.
Rub the cut sides lightly with olive oil and season with a small pinch of salt.
Place the squash halves cut side down on the baking sheet and roast for 30 to 40 minutes.
The squash is ready when the skin gives easily when pressed and the strands pull away with a fork.
Let the squash cool just enough to handle, then use a fork to scrape out long strands.
While the squash roasts, add any remaining olive oil to a large skillet and warm it over medium heat.
Add the diced onion and cook, stirring often, until softened and lightly golden, about 5 to 7 minutes.
Stir in the minced garlic and cook just until fragrant, about 30 seconds, so it does not burn.
Add the ground turkey and cook, breaking it into small crumbles, until no longer pink, about 6 to 8 minutes.
Sprinkle in the Italian seasoning, paprika, sea salt, black pepper, chicken bouillon, and Tajin.
Stir well to coat the turkey evenly so every bite has good flavor.
Add the tomato paste and cook for 1 to 2 minutes, stirring, to deepen the tomato flavor slightly.
Pour in the crushed tomatoes, then add the dried basil and dried oregano.
Bring the sauce to a gentle simmer, then reduce the heat to low.
Let it simmer uncovered for 15 to 20 minutes, stirring occasionally, until slightly thickened and flavorful.
Taste and adjust the salt, pepper, or Tajin if you like more brightness or heat.
Stir in the chopped cilantro right before serving, reserving a little for garnish if desired.
Use a fork to fluff and separate the spaghetti squash strands into a large bowl or directly on plates.
Spoon the hot turkey bolognese sauce generously over the squash, then top with extra cilantro if you saved some.
Serve right away while everything is hot and the squash still has a tender, slightly crisp bite.
| Energy | 484 | kcal |
|---|---|---|
| Protein | 35 | g |
| Total Fat | 24 | g |
| Carbohydrates | 37 | g |
| Dietary Fiber | 10 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
This turkey bolognese spaghetti squash makes a cozy dinner with a crisp green salad and some warm garlic bread.
For a special touch, finish each bowl with shaved Parmesan, red pepper flakes, or a drizzle of olive oil.
Leftover sauce also tastes amazing over roasted veggies or creamy polenta for an easy second meal.
Post your review and pictures below! ⬇︎ Thanks for your review!
Faith, Anchorage: I have made this a few times now. I have made a few adjustments, I use a little less crushed tomatoes, also I add a little extra garlic salt and italian seasoning (about 1 tsp each) to the mixture when I add the oregano. I also add a little paprika and a dash more Tajin to the turkey sauce before I spoon it over the spaghetti squash. I feel this adds enough extra spice to give it alot of taste. Everyone in my home loves this dish.
: Glad those seasoning tweaks worked so well, Faith!
Florence Anderson, Detroit, MI: I make this one alot, and everyone loves it, even the picky eaters! I even served it when friends came over, and got raves on it! The only change I make is a little extra tomato paste and a pinch more Tajin when I add the crushed tomatoes. It's so tasty and comforting. LOVE this recipe!
: So glad it’s a go-to for you, Florence! Extra tomato paste and a pinch of Tajín sound delicious.
ther523, Denver, CO: I have been making this for a while. It is my favorite turkey spaghetti squash and my family loves it also with no changes 😊 As good reheated.
: That's great to hear!
Anna, Philadelphia, PA: Really tasty, bright turkey sauce and the squash had perfect strands. A couple steps confused me: “any remaining olive oil” after rubbing the squash, and how much Tajín to start with versus adjusting later.
: Happy it turned out so well, Anna! For “remaining olive oil,” just use whatever’s left after rubbing the squash (or add a small drizzle), and with Tajín I’d start with about 1/4 tsp, taste, then add a pinch at a time until it’s where you like it.
Please post your feedback and pictures here. We’d love to hear from you!
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