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Spaghetti Squash and Turkey Bolognese MELISSA HORNUNG

Thanks to my fabulous friend Gabby for introducing me to the divinity that is spaghetti squash! In a world of the increasingly health conscious and gluten free, spaghetti squash is nature’s gift to a good bolognese sauce. This vegetable provides the perfect alternative to a traditional pasta or even one that is gluten free, taking healthier to a new level, without sacrificing any of the rich and satisfying taste. On the contrary, this has by far become one my favorite Italian dishes. I One hallelujah and amen! 🙏🏼  

What you’ll need:

1 medium sized spaghetti squash 

Olive oil

Salt and pepper

Bolognese Sauce 

1 lb ground turkey 

1 medium onion

1 cup of mushrooms chopped 

1 jar of organic tomato basil sauce

2 cloves of garlic minced 

1/2 cup grated Parmesan cheese 

Cut spaghetti squash in half and scrape out the seeds with a spoon. Drizzle with olive oil and sprinkle with salt and pepper. Put each half face down on a cookie sheet or baking pan. In a 350 degree oven, bake for 45 minutes. 

In a sauté pan cover the bottom with olive oil, heat to medium high and sauté the onions and garlic. Then add chopped mushrooms, turkey meat and brown. Add the tomato sauce and bring to a boil constantly stirring, add the grated cheese and reduce the heat to a simmer. 

Scrape out the squash with a fork onto each plate, should serve 4, it should be soft and form fibers that resemble pasta. Top each plate with Bolognese sauce and sprinkle with extra Parmesan cheese, salt and pepper to taste. Devour! 

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