Spaghetti Squash with Turkey Bolognese Recipe
A rich, savory vegan twist on spaghetti squash with hearty “turkey” bolognese. It’s low-carb, high-flavor, and full-on satisfying.
Ingredients
- 1 large spaghetti squash
- 2 tbsp olive oil
- 1 small yellow onion diced
- 2 garlic cloves minced
- 1 cup diced carrots
- 1 cup chopped celery
- 12 oz vegan ground “turkey” soy-based or lentil-walnut mix
- 1 can 15 oz crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp oregano
- 1/2 tsp thyme
- Salt and pepper to taste
- 2 tbsp chopped parsley optional
Instructions
- Preheat oven to 400°F. Cut squash in half, scoop out seeds.
- Drizzle inside with 1 tbsp olive oil. Roast face-down on baking sheet for 35 minutes.
- While that roasts, heat remaining oil in skillet. Sauté onion, garlic, carrots, and celery until softened.
- Add vegan “turkey” and cook for 5 minutes, stirring to break up.
- Stir in crushed tomatoes, paste, oregano, thyme, salt, and pepper. Simmer for 15 minutes.
- Scrape squash into strands with a fork.
- Serve squash with a generous helping of bolognese on top. Garnish with parsley if you’re feeling extra.
Notes
Nutritional Values (Per Serving)
- Calories: 290
- Total Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 18g
Vitamins and Minerals (Per Serving)
- Vitamin A: 40%
- Vitamin C: 30%
- Iron: 15%
- Calcium: 10%
- Potassium: 22%
Additional Notes/Tips to Enhance Flavor
- Add a splash of red wine to the sauce for depth.
- A pinch of crushed red pepper adds kick.
- Let sauce simmer longer if you want that slow-cooked taste.
- For a cheesy finish, sprinkle with vegan parmesan.
- Store leftovers in fridge—you’ll thank yourself later.