PUMPKIN TURKEY BOLOGNESE WITH SPAGHETTI SQUASH
Craving comfort food with a healthy twist? Maybe not quite yet with this warm weather we have been encountering this fall, but the time is coming :)! This Pumpkin Turkey Bolognese with Spaghetti Squash is the perfect fall-inspired dish! This low-carb recipe swaps traditional pasta for nutrient-packed spaghetti squash and adds a seasonal flair with rich, velvety pumpkin. Lean ground turkey boosts the protein, while the savory bolognese sauce brings it together with just the right balance of warmth and flavor. It’s a nutritious, satisfying meal that feels indulgent but fuels your body with the good stuff. 🍂
Equipment
- rimmed baking sheet, medium saucepan
Ingredients
- 1 spaghetti squash large
- 2 Tablespoons olive oil divided
- 8 oz turkey lean, ground (or other lean meat or vegetarian crumbles)
- 1/2 onion medium, chopped
- 1 carrot medium, peeled and chopped
- 8 oz mushrooms chopped
- 2 cloves garlic minced
- 1/2 teaspoon oregano dried
- 1/2 cup tomato paste
- 1 15-ounce can pumpkin puree
- water
- salt and pepper to taste
- 1/4 cup parsley fresh, chopped
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Carefully cut spaghetti squash in half length wise. Scoop out the seeds.
- Wash and chop all vegetables.
- Rub half of the olive oil into the inside of the spaghetti squash halves. Place the squash cut side down on a rimmed baking sheet and roasted for 45 minutes or until a knife can easily pierce the skin. Allow to cool at room temperature until cool enough to handle, then use a fork to scrape out the insides.
- While the squash is cooking, heat the remaining olive oil in a medium saucepan over medium heat. Add the ground turkey and cook until browned about 5 minutes.
- Add the onion and carrot and cook until the carrot becomes tender, about 5 minutes. Add the mushrooms and cook until most of the liquid has evaporated about 3 minutes. Add the garlic and oregano and cook for an additional minute.
- Stir in the tomato paste and pumpkin puree. Allow to simmer for a few minutes before adjusting consistency by adding 1/4 cup of water at a time. More water will yield a thinner sauce.
- Season with salt and pepper to taste and serve over roasted spaghetti squash. Garnish with parsley and red pepper flakes, if desired..
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