- Calories: 204
- Protein: 16g
- Total Fat: 11g
- Saturated Fat: 5.5g
- Cholesterol: 55mg
- Total Carbohydrate: 11g
- Dietary Fiber: 2g
- Total Sugar: 5.5g
- Sodium: 65mg
Cut carbs and calories from a typical pasta dish by swapping spaghetti for spaghetti squash. Then, top if off with this tasty turkey bolognese sauce. Delicious!
- Prep time
- Total Time
- 2 medium spaghetti squash
- 2 tablespoons coconut oil
- 1 small onion, diced
- 5 cloves garlic, finely chopped
- 1 pounds ground turkey
- 16 ounces tomato sauce
- 1 to 2 tablespoons tomato paste
- ¼ cup fresh basil, finely chopped
Preheat oven to 375˚.
Using a sharp knife, poke the spaghetti squash a few times (about 4 to 6 times all around). Place on a sheet pan or a baking dish and cover with foil. Bake in the oven for about 45 minutes to an hour, or until soft in texture. Remove from the oven to cool (about 10 to 15 minutes).
Cut the spaghetti squash in half and discard the seeds. Use a fork to scrape away the strands. If it’s too hard to scrape, return the squash to the oven for a few more minutes until it softens up. Set strands aside.
In a medium size pan, heat oil at medium heat. Add the onions and garlic and stir until they become translucent.
Add the ground turkey and mash the turkey up into small bite-size pieces. Cook until turkey is brown or cooked through.
Add the tomato sauce, tomato paste and basil and let cook, covered, for about 5 minutes.
Pour turkey bolognese on top of the spaghetti squash. Enjoy!