Turkey Bolognese with Spaghetti Squash

Turkey Bolognese with Spaghetti Squash

Turkey Bolognese with Spaghetti Squash Recipe
Prep time
Cook time
Total time
Serves: 4
  • 1 whole organic spaghetti squash
  • 1 pound organic pasture-raised ground turkey
  • 1 tsp. dried oregano, crushed
  • 2 16-oz cans organic diced tomatoes
  • ½ tsp. freshly ground black pepper
  • 2 cloves organic garlic, minced
  • 1 c. chopped organic green bell pepper
  • 1 c. chopped organic yellow onion
  1. First, cook the spaghetti squash.
  2. Preheat the oven to 400 F. Poke holes in the outside of the squash and place on a baking sheet. Bake 45 minutes to 1 hour.
  3. Spray a large skillet with nonstick spray coating and heat over medium high heat.
  4. Add turkey. Cook, stirring occasionally, for 5 minutes.
  5. Drain fat and discard.
  6. Stir in tomatoes with their juice, green pepper, onion, garlic, oregano, and black pepper.
  7. Bring to a boil; reduce heat.
  8. Simmer covered for 15 minutes, stirring occasionally.
  9. Remove cover; simmer for 15 minutes more. (If you like a creamier sauce, give sauce a whirl in your blender or food processor.)
  10. Serve sauce over spaghetti squash.

Nutrient Information Per Batch

1392.13 kcal Calories, 732.31 mg Calcium, 154.32 g Carbohydrate, 295.1 mg Cholesterol, 41.29 g Total Fat, 15.15 g Fiber, 20.1 mg Iron, 407.16 mg Magnesium 4954.75 mg Potassium, 118.71 g Protein,108.38 mcg Selenium, 1807.26 mg Sodium, 32.08 g Sugars, 11.55 mg Zinc, 10.6g Saturated fat, 0 trans Fat, 12.88 g Monounsaturated fats, 11.42 g Polyunsaturated fats, 2388.66 IU Vitamin A, 5.16 mg Vitamin B6, 1.91 mcg Vitamin B12, 246.89 mg Vitamin C, 0 IU Vitamin D, 6.96 Vitamin E, 45.95 mcg Vitamin K, 314.02 mcg Folate,1.34 mg Vitamin B1(Thiamin),43.86 mg Vitamin B3(Niacin),1.36 mg Vitamin B2(Riboflavin), 25124.4 mcg Lycopene, 1307 mcg Lutein and Zeaxanthin, 2.49 g ALA, 0 g EPA, 0.05 gDHA,1267.35 mg Phosphorous, 3.05 mg Manganese, 31.29 mcg Alpha carotene, 990.1 mcg Beta carotene, 11.51 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Soy
  • No Dairy
  • No Corn
  • No Yeast
  • No Peanuts
  • No Tubers
  • No Grains
  • No Molds
  • No Legumes
  • No Citrus
  • No Seeds

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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