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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.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 290
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 400°F. Cut squash in half, scoop out seeds.
  2. Drizzle inside with 1 tbsp olive oil. Roast face-down on baking sheet for 35 minutes.
  3. While that roasts, heat remaining oil in skillet. Sauté onion, garlic, carrots, and celery until softened.
  4. Add vegan “turkey” and cook for 5 minutes, stirring to break up.
  5. Stir in crushed tomatoes, paste, oregano, thyme, salt, and pepper. Simmer for 15 minutes.
  6. Scrape squash into strands with a fork.
  7. 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.