Spaghetti Squash with Turkey Bolognese Sauce
Ingredients:
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)
Directions:
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)
