About the Recipe
The air is getting crisp and I am absolutely fall-ing for this hearty turkey bolognese topped spaghetti squash.
Ingredients
2 lbs ground turkey
2 tbsp olive oil
2 tbsp Italian seasoning
2 tbsp paprika
1 tbsp garlic, minced or powdered
1/2-1 tbsp chipotle powder, adjust to desired spice level
1/2 tbsp ground cinnamon
2 medium spaghetti squash
1 medium red bell pepper, finely diced
3 medium carrots, finely diced
1 medium white onion, finely diced
5 oz mushrooms (I prefer shiitake), finely diced
24 oz marinara sauce
1 tbsp lemon juice
2 tbsp soy sauce, coconut aminos, or tamari
1-2 tsp Worcestershire sauce
1 tsp fish sauce
Salt, to taste
Black pepper, to taste
Fresh basil, optional topping
Instructions
Step 1
Heat a medium skillet over medium head. Once warmed, add 1 tbsp olive oil then turkey meat. Add Italian seasoning, paprika, garlic, chipotle powder (more or less depending on desired spice level), cinnamon, and a pinch of salt and pepper. Cook for 5-7 minutes or until browned. Once done, set aside in a separate bowl.
Step 2
Add 1 tbsp olive oil and all diced vegetables - bell pepper, carrot, onion, and mushrooms. Season lightly with salt and pepper. Stir occassionally and cook until all vegetables are tender, about 7-10 minutes.
Step 3
Add turkey meat back to pot with vegetables. Add marinara, lemon juice, soy sauce, Worcestershire, and fish sauce. Set to simmer for about 10-30 minutes. The more time you allow the bolognese to simmer, the more pronounced the flavors will be.
Step 4
While bolognese is simmering, take a sharp knife and cut 6-8 one inch slits all over your spaghetti squash. Place on a microwave safe plate and heat on high for 5 minutes. Once complete use oven mits or a thick dish towel to carefully rotate the squash onto it's opposite side. It will be very hot. Microwave for another 5 minutes.
Step 5
Remove plate from oven using oven mits. Cook second spaghetti squash while bolognese sauce is still simmering.
Step 6
The squash will still be very hot, both externally and internally, please handle with Using an oven mit or thick dish towel, stabilize the squash with one hand. And in the other, take a long, sharp knife near the stem gently pressing it all way through until you reach your cutting board. Continue driving the knife lengthwise on the squash until you reach the base. The result should be two long, equal squash halves. Photo for reference:
Step 7
Once you cut the squash into two equal halves, scoop the seeds out of the middle, making sure not to leave any behind. Use a fork to shred the squash fibers until they resemble spaghetti.
Step 8
Add desired amount of turkey bolognese and mozzarella cheese. Broil in oven to melt the cheese, if desired. Top with fresh cracked pepper, shredded basil, and enjoy!