Spaghetti Squash Turkey Bolognese is a super easy, healthy and low carb dinner. The bolognese sauce is loaded with protein and so delicious!
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This was a go-to dinner for my boyfriend and I last fall and winter. I realized I never shared it on here. When I purchased spaghetti squash this week, I knew I had to remake the recipe and share it with all of you. I have no doubt that this will be one of your go-to dinners too!
The bolognese sauce is what I like to call "semi homemade" because I use jarred marinara sauce, but added in vegetables and ground turkey. I bet you can guess what jarred sauce I used. Surprise, surprise... Primal Kitchen! I used Primal Kitchen's Roasted Garlic Marinara Sauce. If you want to purchase the sauce for this recipe, head to www.primalkitchen.com. Use code "frozenbananas" at checkout for a discount!
If you need some more easy and healthy weeknight meal ideas check out my Healthy Chicken Stir Fry with Asparagus, Creamy Garlic Shrimp Recipe and Healthy Italian Wedding Soup Recipe!
Ingredients in this recipe
- spaghetti squash
- olive oil
- minced garlic clove
- diced yellow onion
- diced carrot
- diced celery
- ground turkey
- jarred marinara sauce - I used Primal Kitchen's Roasted Garlic Marinara Sauce. If you want to purchase the sauce for this recipe, head to www.primalkitchen.com. Use code "frozenbananas" at checkout for a discount!
- unsweetened light canned coconut milk
- garlic powder
- Italian seasoning
- salt and pepper
- grated parmesan cheese
Since spaghetti squash can be difficult to cut through at times, poke slits in the squash's skin with a knife (poke along where you will slice the squash in half.) Now, microwave the squash for about four minutes. It should be easier to slice through once microwaved.
Place the spaghetti squash on a cutting board. Slice through it lengthwise. Use a spoon to scoop out the seeds.
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Spaghetti Squash Turkey Bolognese
Ingredients
- 1 spaghetti squash
- ½ tablespoon olive oil
- 1 minced garlic clove
- 2 tablespoons diced yellow onion
- 2 tablespoons diced carrot
- 2 tablespoons diced celery
- ½ lb ground turkey
- 1 ½ cups jarred marinara sauce - I used Primal Kitchen's Roasted Garlic Marinara Sauce. If you want to purchase the sauce for this recipe, head to www.primalkitchen.com. Use code "frozenbananas" at checkout for a discount!
- ¼ cup unsweetened light canned coconut milk
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- salt and pepper to taste
- ¼ cup grated parmesan cheese
Instructions
- Slice the spaghetti squash in half and scoop the seeds out. See the notes earlier in the post about the easiest way to cut the squash.
- Place the spaghetti squash halves face down on a sheet pan lined with parchment paper.
- Bake the squash at 425 degrees F for about 45 minutes or until tender.
- Now, it's time to make the sauce. Heat a skillet on medium with olive oil. Add garlic and onion and sauté for 1-2 minutes until golden. Add carrot, celery and ground turkey and cook for about 5 minutes. Break up the turkey into small pieces as you are sautéing.
- Next, pour in the marinara sauce, coconut milk and 2-3 tablespoons of water to thin out the sauce. Reduce the heat to simmer and cook for about 10 minutes. Sprinkle in garlic powder, Italian seasoning and salt and pepper to taste. You may not need much salt at all since we are using store bought sauce for this recipe.
- Once the spaghetti squash is cooked through, shred it with a fork. Evenly distribute the sauce into each shredded spaghetti squash boat. Sprinkle each with parmesan cheese and enjoy!
Did you try this recipe?
Let me know below with a comment and rating! 🙂
Brittni
Another AMAZING recipe! The turkey bolognese sauce was soooo tasty. Especially loved the addition of carrots and celery - I never would have thought to do that. And the coconut milk...just a perfect recipe. It was exactly the warm, comforting meal I was looking for and it definitely earned a spot in the cold weather meal rotation. Thanks so much! 🙂
This comment makes me so happy because this is one of my favorite simple recipes! Thank you, Brittni! 🙂