Turkey Bolognese Spaghetti Squash
1 h
|
easy
|
Mediterranean diet,
paleo-friendly
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 40 min | 1 h |
Introduction
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.
Ingredients (4 servings)
Ingredients
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How to Make Turkey Bolognese Spaghetti Squash
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Prep the spaghetti squash
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.
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Roast the squash
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.
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Cook the aromatics and turkey
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.
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Season the turkey mixture
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.
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Build and simmer the sauce
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.
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Serve the turkey bolognese spaghetti squash
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.
Substitutions
- Ground turkey -> ground chicken
- Swap the lean ground turkey with lean ground chicken for a very similar texture and mild flavor that still feels light. Chicken picks up the Italian seasoning and Tajin beautifully and keeps the sauce tender and juicy.
- Crushed tomatoes -> fire roasted crushed tomatoes
- Use fire roasted crushed tomatoes instead of plain for a gentle smoky flavor and a deeper tasting sauce. The roasted notes make the bolognese taste slow cooked without adding any extra steps.
- Tajin -> chili powder and lime zest
- If you do not have Tajin, use a pinch of mild chili powder plus finely grated lime zest. You still get bright citrusy heat, which adds a fun twist to the classic bolognese flavor.
Tips
- Cut the squash safely
- If the squash is very hard, microwave it for 2 to 3 minutes to soften the skin slightly before cutting. Always place it on a folded kitchen towel so it does not wobble while you cut.
- Roast the squash cut side down
- Keeping the squash cut side down traps steam and helps the strands cook evenly without drying out. If the cut side faces up, the top can get stringy before the inside finishes.
- Brown the turkey well
- Give the turkey a few minutes undisturbed in the pan so it can brown instead of steaming. Browning builds deeper flavor in the sauce and makes the lean meat taste richer.
- Make ahead for busy nights
- You can roast the spaghetti squash and cook the sauce a day in advance, then store them separately. Reheat the sauce on the stove and warm the squash in the oven or microwave before serving.
Nutrition Facts *
| 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.
FAQ
- Why is my spaghetti squash watery?
- Spaghetti squash gets watery if it is under roasted or if it steams in its own liquid. Make sure you roast it cut side down so extra moisture can evaporate on the pan. After roasting, scrape the strands into a bowl and let them sit a few minutes, then drain off any liquid before saucing.
- Can I cook the spaghetti squash in the microwave instead of the oven?
- Yes, microwave cooking works when you are short on time. Place the halved, seeded squash cut side down in a microwave safe dish with a little water. Microwave on high for 10 to 15 minutes, checking every few minutes, until the strands pull away easily with a fork.
- My turkey bolognese tastes bland, how can I fix it?
- First, add a small pinch of salt and taste again, since salt wakes up all the other flavors. If it still feels flat, stir in a little more Tajin or a squeeze of lime for brightness. You can also add a spoonful of tomato paste and simmer a few more minutes for extra depth.
- Can I freeze leftovers of this turkey bolognese spaghetti squash?
- The turkey bolognese sauce freezes very well, but the squash can get mushy once thawed. Freeze the sauce in airtight containers for up to three months. For best texture, cook fresh spaghetti squash when you are ready to use the thawed sauce.
Serving Suggestions
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.
Reviews
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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 tasty and you got perfect strands, 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.
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