Introduction:

Spaghetti Squash with Turkey Bolognese is a low-carb, high-protein twist on the classic Italian comfort food. Instead of traditional pasta, tender strands of roasted spaghetti squash serve as a nutritious, gluten-free base for a rich and hearty turkey Bolognese sauce. The result? A lighter, yet deeply satisfying meal that’s perfect for meal prep, family dinners, or healthy weeknight indulgence.

This dish offers the comfort of pasta without the heaviness, making it a great choice if you’re looking to reduce carbs or gluten in your diet. The lean ground turkey keeps the sauce protein-packed, while the squash adds fiber and essential vitamins. With each bite, you’ll enjoy bold tomato flavor, aromatic herbs, and the satisfying texture of a traditional Bolognese—without the guilt.

How to Make Delicious Spaghetti Squash with Turkey Bolognese:

Cook Time:

Prep: 10 minutes

Cook: 40 minutes

Total: 50 minutes

Nutritious details:

• Low in carbohydrates and gluten-free
• High in lean protein from turkey
• Rich in fiber, vitamin C, and beta-carotene from spaghetti squash
• A healthy alternative to traditional spaghetti

Ingredients:

For the spaghetti squash:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• Salt and pepper, to taste

For the turkey Bolognese:

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, finely chopped
• 1 stalk celery, finely chopped
• 1 lb lean ground turkey
• 1 can (15 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• ½ tsp dried basil
• Salt and pepper, to taste
• Fresh parsley or basil, chopped (for garnish)

Detailed Instructions:

1. Preheat oven to 400°F (200°C). Slice spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with olive oil, season with salt and pepper, and place face-down on a baking sheet.
2. Roast for 35–40 minutes, until the flesh is tender and strands easily pull apart with a fork.
3. While the squash roasts, heat olive oil in a large skillet over medium heat. Add onion, garlic, carrot, and celery. Sauté for 5–7 minutes until soft and fragrant.
4. Add ground turkey and cook until browned, breaking it apart with a spatula.
5. Stir in tomato paste, crushed tomatoes, oregano, basil, salt, and pepper. Simmer the sauce for 15–20 minutes, stirring occasionally, until thickened and flavorful.
6. Once squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands.
7. Serve squash in bowls or in the shells themselves, topped with a generous ladle of turkey Bolognese. Garnish with fresh parsley or basil.

Expert Tips:

• Add a splash of red wine or balsamic vinegar to the sauce for added depth.
• For extra richness, sprinkle a bit of Parmesan cheese or a dairy-free alternative on top.
• Meal prep friendly — the sauce can be made ahead and refrigerated or frozen.
• Make it spicy by adding a pinch of red pepper flakes to the Bolognese.
• If in a hurry, microwave the squash instead of roasting (about 10–12 minutes).

Conclusion:

Spaghetti Squash with Turkey Bolognese is a flavorful, nutrient-rich alternative to your favorite pasta dish. With its robust, slow-simmered turkey sauce and light, veggie-based noodles, it’s a guilt-free dinner that still feels indulgent. Whether you’re trying to eat clean or simply love a good comfort meal with a healthy twist, this dish delivers every time.