As you may remember, last fall I shared with you a tutorial for how to make spaghetti squash. It’s one of my staple dinner menu items all year round, but especially during the colder months when I want comforting food without the heavy carbs. The first spaghetti squash recipe I shared was simple and straightforward—I just added a bit of marinara sauce and basil for flavor. But today, I’m filling you in on the light and healthy dish I’ve been loving so far this month: spaghetti squash Bolognese. This Bolognese has chunky red onions and cherry tomatoes, and is topped with a little parsley for freshness. Whip this up the next time you’re looking for an easy and light home cooked meal. Enjoy!
Easy & Light Spaghetti Squash Bolognese
Makes about 4 servings
- 1 spaghetti squash
- 1 package of ground turkey
- ½ red onion, diced
- 1 small container (about 15) cherry tomatoes, halved
- olive oil
- 4 cups marinara pasta sauce
- ¼ cup chopped parsley
1. Cut your spaghetti squash lengthwise using a serrated knife. Tip: Our Team LC editor Ilana tipped me off about puncturing the squash a few times with a knife or fork, then placing the spaghetti squash in the microwave for a minute or two before cutting into it. It softens it up so that it’s easier to cut!
2. Once halved, remove all of the seeds and lay flat on a baking sheet lined with foil or parchment paper. Preheat oven to 350 degrees and bake for about 30-40 minutes, or until it is very easy to puncture the skin with a knife or fork.
3. While your spaghetti squash is baking, it’s time to make your sauce and veggies. Drizzle a little bit of olive oil in a large sauce pan to keep the meat from sticking, then add all of your ground turkey meat to the pan. Cook on medium heat until browned and thoroughly cooked. Once cooked through, add your marinara sauce and put the heat to simmer, so that the sauce warms with the meat.
4. In a separate sauce pan, drizzle oil and add your diced onions and halved cherry tomatoes. Cook on medium heat for about 10 minutes, or until vegetable are sautéed and a little tender. Add sautéed veggies to your turkey Bolognese and put on low heat to keep warm before serving.
5. When your spaghetti squash is ready (test by puncturing with a fork), remove from the oven and let cool for 10-15 minutes. It will be hot! Once cooled, take one half of the squash and scrape the inside of the squash with a fork into a large bowl. Continue until both halves of your squash are scraped fully and only the rinds are left.
6. You can either mix your sauce with your spaghetti squash in one large bowl before serving, or serve spaghetti squash on a plate topped with your sauce. Either way you choose, don’t forget to sprinkle with freshly chopped parsley!
This dish is the perfect amount for a family of four, a double date at home, or—my favorite option—a single serving with tons of yummy leftovers to last you throughout the week.
Will you give it a try?