Turkey Bolognese Stuffed Spaghetti Squash Recipe

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Turkey Bolognese Stuffed Spaghetti Squash Recipe: A hearty Italian feast with a low-carb twist, Turkey Bolognese with Roasted Spaghetti Squash is a dish inspired by Italian cuisine. Carrots, onions, and mushrooms are cooked in a rich tomato sauce while ground turkey is slowly simmered in other ingredients.

In order to create a delicious meal that is packed with vegetables, the flesh of the squash can be cut into strands that resemble pasta noodles. Good morning! It is my pleasure to introduce myself as Jessica Gavin, a Certified Culinary Scientist, and I am thrilled to share with you this straightforward recipe for turkey bolognese with roasted spaghetti squash.



Turkey Bolognese Stuffed Spaghetti Squash Recipe

If you are looking for a dish that will satisfy your cravings for Italian cuisine while also allowing you to sneak in some additional vegetables, then check out this dish. While serving it on a bed of squash, a hearty bolognese sauce packs in the protein and vegetables that are necessary for a healthy diet. I am a huge fan of meat bolognese, but in order to make things a little more lighthearted, this version is made with ground turkey.


While the acidity of the tomatoes helps to tenderize the poultry, the aromatic flavors of garlic, onions, and oregano are nicely infused into the poultry. While the sauce is cooking, the flavors combine, making it difficult to resist the urge to grab an additional spoonful to put on top of the squash.


  • 3 pound spaghetti squash
  • ¼ cup olive oil divided
  • 1 pound ground turkey
  • 1/2 cup carrots 1/8-inch dice
  • 1/2 cup yellow onion finely chopped
  • 1 teaspoon minced garlic
  • 1 cup sliced brown mushrooms
  • 3 tablespoons tomato paste
  • 28 ounces canned crushed tomatoes
  • 1/4 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup grated parmesan cheese
  • 1/4 cup chopped Italian parsley leaves

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  • Put the rack in the middle of the oven, and preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Utilize aluminum foil to line a large baking sheet. To prepare the spaghetti squash, cut it into rings that are one inch wide, remove the seeds, and place the rings on a baking sheet.
  • Salt should be sprinkled on both sides of the rings after they have been lightly brushed with olive oil. Around 35 to 40 minutes, roast until the meat is tender. In order to remove and separate the strands, you should first allow the mixture to cool slightly.


  • In a large, heavy saucepan, bring two tablespoons of olive oil to a temperature of at least medium-high. Put in some ground turkey, and the meat should be broken up into smaller pieces. Approximately five to seven minutes, while stirring it occasionally, brown the meat. The cooked meat should be transferred to a bowl of medium size.
  • Begin by lowering the temperature to medium-low and then adding one tablespoon of olive oil to the pan. Carrots and onions should be added, stirred, and cooked for four to five minutes, or until the vegetables will begin to soften. Cook the garlic for one minute after adding it.


  • Cook the mushrooms for two minutes after adding them sliced. Cook for one minute after adding the tomato paste to the pan. After adding the meat that has been browned, give it a good stir to combine it with the crushed tomatoes, oregano, salt, and pepper.
  • Maintain a simmer over medium-low heat for the sauce. The pan should be covered, but there should be a small opening for steam to escape. With stirring every ten minutes, the sauce should be cooked for at least thirty minutes to one hour, or until the meat is tender and the flavors have merged together.


  • In the event that the sauce appears to be quite dry, add some water. Roasted spaghetti squash should be topped with turkey bolognese sauce, and then grated Parmesan cheese and chopped parsley should be used as garnishes.


  • Calories: 312 kcal
  • Carbohydrates: 26 g
  • Protein: 24 g
  • Fat: 14 g
  • Saturated Fat: 3 g
  • Polyunsaturated Fat: 2 g
  • Monounsaturated Fat: 8 g
  • Trans Fat: 0.01 g
  • Cholesterol: 49 mg
  • Sodium: 846 mg
  • Potassium: 994 mg
  • Fiber: 6 g
  • Sugar: 13 g
  • Vitamin A: 2475 IU
  • Vitamin C: 19 mg
  • Calcium: 173 mg
  • Iron: 3 mg


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