Spaghetti Squash with Lean Turkey Bolognese

Name: Spaghetti Squash with Lean Turkey Bolognese
Prep time: 8 min
Cook time: 50 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 medium spaghetti squash (about 2 cups cooked strands); 10 oz (280 g) lean ground turkey; 1 cup canned crushed tomatoes; 1/2 small onion, finely chopped; 2 cloves garlic, minced; 2 cups baby spinach; 1 tablespoon olive oil; 1 teaspoon dried oregano; Salt and black pepper to taste

Goals: Weight Loss, High Protein, Muscle Gain, Energy & Focus

Cuisine: Italian

Meal: Dinner

Diets: Gluten-free, Non-veg, Dairy-free

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Spaghetti Squash with Lean Turkey Bolognese

Image is for representation purposes only and may not reflect the exact recipe

Serves 2Time: 8 min prep · 50 min cook

By RecipeUncle

Roasted spaghetti squash topped with a simple lean turkey tomato ragu and wilted spinach for a comforting low-calorie dinner.

Nutrition per serving

Calories360kcal

Protein32g

Carbs22g

Fat14g

Fiber6g

Sodium640mg

Ingredients

spaghetti squash (about 2 cups cooked strands)
1 medium
(280 g) lean ground turkey
10 oz
canned crushed tomatoes
1 cup
onion, finely chopped
1/2 small
garlic, minced
2 cloves
baby spinach
2 cups
olive oil
1 tablespoon
dried oregano
1 teaspoon
Salt and black pepper
to taste

Steps

1.Preheat oven to 400°F (200°C) and halve squash lengthwise
2.Scoop seeds and roast cut-side down 30–35 minutes until tender
3.Heat oil in a skillet and sauté onion until translucent
4.Add garlic and ground turkey, cook until no longer pink
5.Stir in crushed tomatoes and oregano, simmer 6–8 minutes
6.Quickly wilt spinach into the sauce, season to taste
7.Scrape squash strands into bowls and top with turkey ragu

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