Spaghetti (Squash) Bolognese with Ground Turkey, Mushrooms and Spinach

When I speak to clients about their favourite comfort foods, pasta almost always makes the list. We crave carbs for their serotonin boost, quick energy and nostalgia. You might think about spaghetti and automatically be transported back to the family dinner table. It’s no wonder you crave oodles of noodles after a long day.

Sure, pasta fits into a healthy 80 Twenty lifestyle, but the common complaint from pasta lovers trying to watch their waistlines is difficulty controlling portion sizes. A cup of pasta looks a little sad when compared to the amount you would typically serve yourself. Especially when you compare to restaurant portions which can be 6 cups of pasta or more!

The solution? There are several options. If it’s lasagna you’re after, try my low-carb, gluten-free version that subs in zucchini.

Another go-to when you want a big bowl of spaghetti… spaghetti squash!

This stringy squash is the perfect texture to sub in for pasta for fewer calories. In one cup you’re getting 42 calories, about 1/5th the calories for the same amount of pasta. You can roast your spaghetti squash or steam it in the microwave while you prepare your sauce.

Spaghetti (Squash) Bolognese

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Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinner This recipe has been added to your Meal Plan

This delicious guilt-free pasta dish will save you calories but doesn't scrimp on taste. It's a super easy and healthy weeknight meal. It's gluten-free, paleo/primal, low carb and dairy-free (without the cheese).

• CourseLunch, Main, Main Dish, Turkey
• Cuisineamerican, Canadian, Comfort Food, Italian

Servings

4

Cook Time

20 minutes

Servings 4

Cook Time 20 minutes

Spaghetti (Squash) Bolognese 1 2 3 4 5 Votes: 15 Rating: 4.07 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinner This recipe has been added to your Meal Plan This delicious guilt-free pasta dish will save you calories but doesn't scrimp on taste. It's a super easy and healthy weeknight meal. It's gluten-free, paleo/primal, low carb and dairy-free (without the cheese). CourseLunch, Main, Main Dish, Turkey Cuisineamerican, Canadian, Comfort Food, Italian Servings 4 Cook Time 20 minutes Servings 4 Cook Time 20 minutes

Ingredients

• 1 spaghetti squash
• 1 tsp olive oil
• 450 grams extra lean ground turkey
• 1 small onion, diced
• 5 garlic cloves, minced
• 2 cups Cremini mushrooms sliced
• 28 oz crushed tomatoes
• 2 tbsp Oregano dried
• 1 tbsp Basil dried
• 1 tbsp thyme dried
• 4 cups baby spinach
• 1/4 cup parmesan cheese, grated (optional)
• Salt and pepper to taste

Servings:

Units:MetricUS Imperial

Instructions

1. Cut the spaghetti squash in half lengthwise. Set it face down on a plate and microwave for about 10 minutes per half or until the flesh is soft and comes out easily with a fork.
2. Meanwhile, start the sauce. In a large saucepan, heat the olive oil over medium-high. Add the turkey and brown, draining off any fat. Add the onions and saute until translucent, about 2 minutes. Add the garlic and mushrooms and saute for 2 minutes or until the mushrooms soften.
3. Pour in the crushed tomatoes and herbs. Bring the sauce to a boil. Reduce the heat to low-medium and simmer for about 5 minutes.
4. Stir in the spinach and cook until wilted.
5. Remove the flesh from the spaghetti squash with a fork and place into bowls. Top with the sauce and sprinkle with parmesan cheese if desired. Enjoy!

Recipe Notes