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Quick Turkey Bolognese with Spaghetti Squash


2 bacon slices, cut into 1/2-inch pieces
1 tablespoons extra-virgin olive oil
1 medium onion, diced small
1 large carrot, diced small
1 small celery stalks, diced small
2 garlic cloves, minced
1/2 pound ground turkey or chicken
1 cup crushed tomatoes
Red-pepper flakes (optional)
Coarse salt and ground pepper
1 Spaghetti Squash, halved and seeds removed
Grated Parmesan and parsley, for serving


  1. Preheat oven to 400 degrees.
  2. Place squash cut side down on a baking sheet.
  3. Roast squash for about 40-50 minutes or until flesh can easily be removed with a fork in long stands.
  4. Meanwhile, in a large nonstick skillet, cook bacon over medium until crisp, 8 minutes.
  5. With a slotted spoon, transfer bacon to paper towels to drain.
  6. Add 1/2 tablespoon oil to skillet. Add onion, carrot, celery, and garlic and cook until vegetables are tender, 15 minutes.
  7. Transfer to a medium bowl.
  8. Add 1/2 tablespoon oil and turkey to skillet and cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes.
  9. Add bacon, vegetables, tomatoes, and pinch of red-pepper flakes, if using, to skillet and bring to a simmer; cook until turkey is cooked through and sauce is thickened, 5 minutes.
  10. Season with salt and pepper. Serve over spaghetti squash and sprinkle with Parmesan and parsley.

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