Easy Bolognese Stuffed Spaghetti Squash

Comforting Food doesn’t need to be full of carbs, right? I can prove what I’m saying with this super delicious Easy Bolognese Stuffed Spaghetti Squash recipe. It’s also gluten-free. Enjoy!

Course Main Course

Cuisine American

Keyword dinner, fall, gluten-free, low-carb, lunch, paleo, winter

Prep Time 15

Cook Time 1

Total Time 1 15

Servings people

Calories 268kcal

Author Olivia Ribas

Ingredients

2 tablespoons olive oil
1 cup onions diced
1 cup carrot diced
1 cup celery dived (2 sticks)
1/2 cup red bell pepper diced
2 big garlic cloves minced
1 tablespoon tomato paste
1 tsp salt
Black pepper to taste
1/4 tsp red pepper crushed
1 lb organic extra-lean ground turkey
1/2 cup red wine
2 cans (2 28oz) diced tomato I used the San Marzano Tomato can
½ cup beef broth
2 tablespoons basil pesto
2 bay leaves
2 spaghetti squashes
2 tablespoons fresh grated Parmesan cheese
Fresh parsley chopped

US Customary - Metric

Instructions

For the Sauce

In a saucepan, heat 2 tablespoons of olive oil over medium heat.
Add onions and cook 4-5 minutes until they are soft and golden.
Add carrot, celery, bell pepper, garlic, tomato paste, salt, pepper and red pepper crushed.
Cook everything for about 3 minutes.
Add extra-lean ground turkey. Cook the meat, breaking it up with a wooden spoon, and stir occasionally until the meat has browned.
Deglaze with the wine and reduce until almost dry.
Add diced tomato and cook for 1 minute. Add the broth, pesto and bay leaves.
Cover and once you’ve reached the boiling point, lower the heat to bring to a low simmer. Cook for 1 hour, stirring occasionally.

For the Spaghetti Squash

Pierce the whole spaghetti squashes many times with a fork.
Place one spaghetti squash on a microwave safe dish and microwave on medium-high for 5 minute.
Rotate spaghetti squash and microwave for 5 minutes more. In total you will microwave your squash for 10 minutes. But of course the time will depend on the power of your microwave and on the size of the spaghetti squash.
Remove from microwave and repeat the process with the other spaghetti squash. Let them rest for about 10 minutes.
Cut spaghetti squash in half lengthwise.
Scoop the seeds with a spoon.
Gently scrape the sides of the squash with a fork to shred the pulp into strands. Pour 1 cup of the Bolognese sauce on top of each squash halves. (You can freeze the rest of the sauce and enjoy it in another recipes.)
Garnish with Parmesan cheese and fresh parsley.

Notes

You can keep the spaghetti squash seeds and roast them like you would with pumpkin seeds.
San Marzano tomatoes are amazing and delicious and I highly recommend buying them if possible.
If you do not have ground turkey, ground beef or chicken will be in a pinch.
To store: Once cooked, stuffed spaghetti squash should be stored in an airtight container in the refrigerator and it'll keep for up to 5 days.
To reheat: You can microwave leftover stuffed spaghetti squash.
To freeze: Freeze for up to 3-4 months in a freezer-safe bag or container.

Nutrition