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spaghetti squash bolognese

Spaghetti Squash and Turkey Bolognese

Every bit as savory as you’d want it to be, this simple bolognese recipe can be ready quickly and easily. Served atop fresh roasted spaghetti squash, you’ll save some Points without sacrificing flavor.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings

Ingredients

  • 1 large spaghetti squash
  • 1 lb lean ground turkey
  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 1 carrot peeled and finely chopped
  • 4 garlic cloves minced
  • 1 25 oz jar of marina sauce (I like Trader Joe's Organic Tomato Basil Marinara)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees. Cut the spaghetti squash length wise, and spoon out all the innards and seeds. Lightly mist with olive oil or cooking spray, and sprinkle with salt and pepper.
  2. Place both halves cut side down on a baking sheet, and roast for 40 to 50 minutes, or until the flesh is very tender when poked with a fork. Allow squash to cool.
  3. While squash is roasting, heat the oil in a large skillet over medium heat.
  4. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the turkey, and sauté until meat is no longer pink. Add the carrot and sauté until tender, about another 5 minutes.
  5. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Season as desired with additional salt and pepper.
  6. Using a fork, scrape out the strands from the inside of the spaghetti squash, and divide evenly into 4 servings. Top with bolognese sauce and serve immediately.

Recipe Notes

Entire recipe makes 4 servings
Serving size is about 1 cup squash and 3/4 cup sauce
Each serving = 7 Smart Points

PER SERVING: 274 calories; 10g fat; 2g saturated fat; 12g carbohydrates; 3g fiber; 4g sugar; 23g protein