Best Low Carb Recipes - Turkey Bolognese With Roasted Spaghetti Squash

Best Low Carb Recipes - Turkey Bolognese With Roasted Spaghetti Squash

Ingredients

• 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

Instructions

• Place the oven rack in the center position, preheat oven to 400°F (204°C). Line a large baking sheet with foil.
• Cut spaghetti squash into 1-inch wide rings, scoop out the seeds, and transfer to a baking sheet. Lightly brush rings with olive oil and sprinkle with salt on both sides.
• Roast until tender, about 35 to 40 minutes. Cool slightly and then use a fork to remove and separate the strands.
• Heat 2 tablespoons olive oil over medium-high heat in a large heavy saucepan.
• Add ground turkey, break the meat up into smaller chunks. Brown the meat, stirring occasionally, about 5 to 7 minutes. Transfer cooked meat to a medium-sized bowl.
• Turn heat down to medium-low and add 1 tablespoon of olive oil to the pan.
• Add carrots and onions, stir and cook until the vegetables begin to soften, 4 to 5 minutes. Add garlic and cook for 1 minute. Add sliced mushrooms and cook for 2 minutes. Add the tomato paste and cook for 1 minute.
• Add the browned meat, crushed tomatoes, oregano, salt, and pepper then stir well to combine.
• Simmer the sauce over medium-low heat. Cover the pan, leaving a small opening for steam to escape.
• Cook sauce until the meat is tender and the flavors have melded, at least 30 minutes to 1 hour, stirring every 10 minutes. Add some water if the sauce starts to look dry.
• Top roasted spaghetti squash with turkey bolognese sauce and garnish with grated Parmesan cheese and parsley.

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