2Food > Turkey Bolognese Stuffed Spaghetti Squash

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Turkey Bolognese Stuffed Spaghetti Squash

Prep Time: 10 min.
Cook Time: 50 min.
Total Time: 60 min.
Servings: 4

What you need

1 pound ground turkey meat
1 28-ounce can crushed tomatoes
¼ teaspoon cayenne pepper (or to taste)
2 tablespoons fresh basil, chopped
1 teaspoon fresh rosemary, finely chopped
4 cloves garlic, minced
½ teaspoon kosher salt, or to taste
Dry mozzarella cheese, thinly sliced
2 tablespoons olive oil
Olive oil
2 teaspoons dried oregano
2 teaspoons paprika
Salt and pepper
2 spaghetti squash, halved, and roasted
½ large yellow onion, finely chopped

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How to do it

1. Preheat the oven to 375 degrees F.Chop the tip and tail off of the spaghetti squash and scoop out the seeds using a spoon.

2. Drizzle oil over each half, and use your hands to spread it around, making sure all of the flesh is covered.Sprinkle salt and pepper on the spaghetti squash and place them face-down on a non-stick baking sheet.Roast for 35 to 40 minutes, until juices are seeping out and flesh is soft. Turn the squash face-up and set them aside.In a large saute pan or pot, heat the olive oil over medium and add the chopped onion.

3. Saute, stirring frequently, until onion his very fragrant and has softened, about 8 minutes.

4. Add the garlic, rosemary, oregano, paprika, cayenne, salt, and turkey meat. Continue cooking just until the turkey meat has browned slightly, but do not cook it all the way through.

5. Add the crushed tomatoes and bring sauce to a gentle boil.Reduce to a simmer, cover the pan, and cook 10 minutes.

6. Remove the cover and cook an additional 20 minutes, stirring occasionally.

7. Add the fresh chopped basil and stir well.Taste the sauce for flavor if desired, add more salt, or additional herbs/spices.Put your oven on the high broil setting.Keeping the spaghetti squash halves face-up on a baking sheet, scoop desired amount of turkey bolognese into each half.Cover with several slices of dry (or fresh) mozzarella cheese.

8. Place spaghetti squash on the center wrack in the oven and broil until cheese has melted and begins to crisp up, about 3 to 5 minutes.

9. Serve stuffed spaghetti squash fresh out of the oven!

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Nutrition

Calories
606.27cal ( 30.31% of daily need)
Fat
35.58g ( 54.74% of daily need)
Saturated Fat
6.99g ( 43.67% of daily need)
Carbohydrates
51.59g ( 17.2% of daily need)
Sugar
22.9g ( 25.45% of daily need)
Cholesterol
89.51mg ( 29.84% of daily need)
Sodium
953.68mg ( 41.46% of daily need)
Protein
29.78g ( 59.55% of daily need)
Vitamin B3
13.37mg ( 66.83% of daily need)
Vitamin B6
1.27mg ( 63.75% of daily need)
Manganese
1.13mg ( 56.35% of daily need)
Fiber
12.14g ( 48.55% of daily need)
Vitamin E
6.78mg ( 45.23% of daily need)
Potassium
1423.25mg ( 40.66% of daily need)
Phosphorus
379.53mg ( 37.95% of daily need)
Vitamin K
39.04µg ( 37.18% of daily need)
Vitamin C
30.66mg ( 37.17% of daily need)
Selenium
26.01µg ( 37.15% of daily need)
Vitamin A
1752.3IU ( 35.05% of daily need)
Vitamin B5
3.51mg ( 35.05% of daily need)
Copper
0.7mg ( 34.82% of daily need)
Iron
6.26mg ( 34.77% of daily need)
Magnesium
130.33mg ( 32.58% of daily need)
Zinc
4.67mg ( 31.13% of daily need)
Vitamin B1
0.42mg ( 28.25% of daily need)
Calcium
267.52mg ( 26.75% of daily need)
Vitamin B2
0.45mg ( 26.26% of daily need)
Vitamin B12
1.52µg ( 25.37% of daily need)
Folate
98.57µg ( 24.64% of daily need)
Vitamin D
0.48µg ( 3.21% of daily need)

Breakdown

Proteins
18.45%
Fat
49.59%
Carbs
31.96%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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