Here’s another easy weeknight meal that only takes 30-45 minutes to whip up, and can be made in advance for all you meal planners out there. This dish is not your average bolognese recipe, as it’s packed with flavor and is super filling – perfect for those cold, winter nights when you want a bowl of comfort food. The best thing about this recipe is that it tastes even better the next day!
I cooked the spaghetti squash according to Nomnom Paleo’s electric pressure cooker method, but in case you don’t own one (which you should! It’ll change ya’ life!), she also has alternative cooking instructions. Don’t be intimidated by the spaghetti squash – it’s not that hard.
This post is dedicated to all my favorite/best friends who have had the chance to try and love this recipe (you know who you are!). Happy FriYAY, folks!
TURKEY BOLOGNESE + SPAGHETTI SQUASH
Serves: 4 hangry peeps.
Cooking/Prep Time: 30 – 45 minutes
- 2 Tblsp Avocado oil or EVOO
- 1.5 lbs of ground turkey
- 1/2 medium yellow onion, finely diced
- 4 garlic cloves, finely minced
- 1/2 Tablespoon crushed red pepper flakes
- 2 Teaspoon sea salt (add more at the end if needed)
- 1 Teaspoon pepper
- 1 Tablespoon garlic powder
- 2 dried bay leaves
- 1 jar (25 oz) of your favorite tomato sauce (look for a bottle with no sugar if possible)
- 1 large (~2lbs) spaghetti squash
- 3 Tablespoons fresh parsley, minced for garnish
- Prepare your spaghetti squash (I used Nomnom Paleo’s method)
- In a large pot over medium high heat, heat oil and saute onions and garlic for about 1-2 minutes until soft and translucent.
- Add add crushed red pepper flakes and mix to combine for about 1 minute.
- Add ground turkey, salt, pepper, and garlic powder, mix to combine and cook for 7-10 minutes until the meat is cooked through.
- Throw in the bay leaves and tomato sauce, mix to combine, and reduce the heat to low and simmer for about 10 – 15 minutes. Add 1/2 – 1 cup of water if the sauce is too thick.
- Serve on top of a bed of spaghetti squash and garnish with fresh parsley.