Turkey Bolognese with Spaghetti Squash
Yields
4 ServingsPrep Time
20 MinutesCook Time
45 MinutesTotal Time
1+ HourIngredients
- 4 tbsp olive oil, divided
- 1/2 cup onion, minced
- 1/4 cup carrot, finely chopped
- 1/4 cup celery, finely chopped
- 1 lb ground turkey
- 2 cans whole tomato salt-free 16 oz, crushed
- 1 can tomato paste salt-free 6 oz
- 1/2 chicken broth, low sodium
- 1/4 cup dry red wine
- 4 to 5 teaspoons Dash™ Garlic & Herb Seasoning Blend
- 1 tbsp sugar
- 2 each spaghetti squash
- 4 tsp Dash™ Italian Medley Seasoning Blend
- 4 each basil leaves, torn
- 4 tsp parmesan cheese grated
This hearty rich Bolognese is the perfect comfort food packed with vegetables and lean protein. With 2 mazing Dash™ Blends our Dash™ Garlic & Herb Seasoning Blend in place of the Dash™ Italian Medley. A great recipe to make in advance for weeknight dinner.
Directions
- To make the sauceIn a large saucepot, heat the oil over medium-high heat. Add the onions, celery, and carrots, and cook, stirring occasionally, until the onions are translucent.
- Add the ground turkey to the pot and cook for about 8 minutes, or until the beef is no longer pink, breaking it up as it cooks. Drain any excess fat.
- Stir in the tomatoes, tomato paste, beef broth, wine, Dash™ Garlic & Herb Seasoning, and sugar.
- Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 90 minutes, stirring occasionally, until the sauce reaches your desired thickness.
- To make the spaghetti squash:Preheat your oven to 375°F. Cut the spaghetti squash in half lengthwise and use a spoon to scrape out the seeds.
- Lightly oil and sprinkle 1 tsp of Dash™ Italian Medley Seasoning Blend over each half. Place the squash halves cut-side down on a baking sheet.
- Bake in the preheated oven for 40 to 45 minutes, or until the squash is tender and easily pierced with a fork.
- Once done, use a fork to gently scrape the flesh into long spaghetti-like strands. Transfer the shredded squash to serving bowls.
- Spoon your prepared Bolognese sauce over the spaghetti squash. Garnish with torn basil leaves and grated parmesan cheese, if desired.
Tips
- Chef’s Tip -Flip the squash halves cut-side up for the last 5 minutes of baking. This allows any excess moisture to evaporate, helping to keep the strands from becoming too watery. Additionally, it gives a slightly roasted flavor to the squash, enhancing the overall taste.
