Bolognese Stuffed Spaghetti Squash Pin it! . { Yum! THE perfect Autumn dinner…

Bolognese Stuffed Spaghetti Squash ????
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{ Yum! ? THE perfect Autumn dinner idea! Add THIS to your meal plans during the next month }

makes 4 servings
1 medium/large spaghetti squash
avocado oil, olive or coconut oil spray, or oil to brush
1 small yellow onion, chopped
3 fresh cloves garlic, minced
1 lb. lean ground turkey
20 oz. diced tomatoes, fresh or jarred, including juice
1 Tbsp dry Italian seasoning
2 Tbsp fresh basil leaves, chopped
2 tsp crushed red pepper flakes
1/2 cup shredded fresh mozzarella
Preheat oven to 400 f.
Slice the squash lengthwise. Scoop out the seeds and discard. Very lightly oil the insides of each squash halves. Season with
sea salt and pepper. Place the squash halves face down on a large baking sheet and bake for about 40-45 minutes or until fork tender.
Spray a large skillet with cooking oil (or add a tsp. oil) and heat to medium-high. Add onion and garlic and saute for a couple of minutes. Next add the
turkey meat and using a wooden spoon, break up the meat until no longer pink. Season with sea salt, pepper to your taste. Add in the tomatoes, Italian seasoning, red pepper flakes, basil and bring to a gentle boil. Lower
the heat and simmer for 15 minutes until the sauce is reduced, stirring occasionally.
When the squash is fully cooked, flip each halve over, use a fork to loosen the spaghetti “noodles” a bit, then divide the
turkey sauce into each halve. Top with shredded mozzarella and broil in the oven for an additional 4 minutes or until the cheese has melted and it’s all bubbly.
Garnish with fresh chopped basil and totally enjoy!
❤ Rachel
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My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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