Roasted Spaghetti Squash Turkey & Veggie Bolognese

A lighter but more flavorful spin on this classic family favorite. 

Spaghetti squash is such a versatile veggie, and in my opinion, basically a healthy, lean, nutritious  - and delicious! — conduit to your favorite sauces and proteins.  Spaghetti squash is a winter vegetable rich in vitamins, minerals, and antioxidants. Due to its low calorie and high fiber content, it may aid weight loss and digestive health. I love roasted spaghetti squash as a low-carb alternative to pasta, combined with veggies, protein, whole grains, and healthy fats.  Check out my recipe for Roasted Spaghetti Squash Turkey and Veggie Bolognese. 

INGREDIENTS:

• 1 pound lean ground turkey
• 1 cup mushrooms, sliced lengthwise
• 1 red onion, diced
• 4 cloves garlic, diced
• 1/2 cup carrots, diced 
• Olive oil 
• Spaghetti squash 
• 1 can tomato paste 
• 1 can diced tomatoes 
• 1 jar Rao's (or homemade sauce, if you're feeling it) 
• Fresh parmesan reggiano cheese (lots)
• Crush red pepper flakes, salt and pepper

DIRECTIONS:

1. Pre-heat oven to 350, and slice spaghetti squash in half lengthwise (be careful!) TIP: Microwave squash for about a minute to soften and make slicing easier 
2. Drizzle olive oil, salt and pepper on squash and place face down on tin foil in a baking sheet and place in oven, bake for 35-45 minutes  
3. Saute diced garlic and onion in olive oil until soft 
4. Add in carrots and mushrooms, saute for about 8 minutes to get soft. I sneak in a tab of butter here for fun (shh!)
5. Mix in ground turkey, blending with sautéd vegetables to infuse flavors, cover pan and let cook for 5-8 minutes  
6. Mix in tomato paste and diced tomatoes, stir and sit for 2-3 minutes 
7. Add entire jar of Rao's sauce, add salt and pepper and crushed red pepper flakes, cover and simmer on low for 15-20 minutes, stirring occasionally 
8. Once spaghetti squash is fully cooked, remove from oven and let sit (cool!) for a few minutes 
9. Use a fork (and oven mits if squash is still hot) and scrape through the squash so it falls out in "spaghetti" like strings. (I tend to completely scrape the squash down to the skin, no waste)
10. Serve in individual bowls with desired amount of Bolognese sauce