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Spaghetti Squash with Turkey Bolognese Sauce

May 2, 2014

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Spaghetti Squash with Turkey Bolognese Sauce

May 2, 2014



  • 1 spaghetti squash

  • 1 sweet or Vidalia onion

  • 1 pkg organic ground turkey

  • 1  (16 - 26 oz.) can organic diced tomatoes

  • 1-2  (16 oz.) cans organic tomato sauce

  • Coconut milk or cream (optional)

  • 1 tbsp grass fed butter

  • Basil/parsley/oregano or any seasonings you like to add to sauce

  • Sautéed spinach (optional)


  • Preheat oven to 425 degrees

  • Place spaghetti squash in microwave 4-7 minutes so that it is easier to cut in half

  • Cut squash in half, scoop out seeds (which can be discarded or roasted separately), and place face down on baking sheet for 20-30 minutes

  • While squash is cooking, place tomato sauce, diced tomatoes, herbs, butter & coconut milk in sauce pan and cook on medium/low heat

  • In a pan, brown the onion in some olive oil; add ground turkey and stir & chop until cooked

  • Once turkey is cooked, drain any liquid in pan & then add in enough sauce to cover the meat and simmer

  • Squash is done when skin is softer and you can easily scrape out the spaghetti squash & it has achieved desired tenderness

  •  Scrape all squash & place in serving bowl; add any sauce not already in turkey mixture first to coat; then add turkey/sauce mixture (and sautéed spinach if applicable)


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