Because we have added so many vegetables, our recipe for Spaghetti Squash Bolognese is both hearty and light at the same time and a healthier option than traditional Bolognese. Mushrooms, carrots and spinach are cooked with the ground turkey so you are getting plenty of veggies. To make this even better for you, the Bolognese is served over spaghetti squash instead of pasta. Spaghetti Squash Bolognese takes a little bit of effort, but the end result is so worth it.
cost per recipe: $10.07
The price is determined by the national average.
large spaghetti squash (about 3 pounds)
tablespoon olive oil
pound ground turkey or ground beef
ounces mushrooms, finely chopped (about 3 cups)
medium carrot, peeled and finely chopped (about 1 cup)
cloves garlic, peeled and minced
jar (23.75 ounces) Prego® Garden Harvest Chunky Tomato with Leafy Greens Italian Sauce or Prego® Roasted Garlic & Herb Italian Sauce
ounces spinach, coarsely chopped (about 2 1/2 cups packed)
Heat the oven to 400°F (make sure to position a rack in the middle of the oven- baking on the middle rack ensures more even heating). While the oven is heating, line a rimmed baking sheet with parchment paper. Cut the spaghetti squash in half lengthwise. Scrape out the seeds. Brush the cut sides of the squash with the oil. Season the squash as desired. Place the squash, cut-side down, onto the baking sheet.
Bake for 35 minutes or until the squash is tender. While the squash is baking, season the beef as desired. Cook the beef, mushrooms, carrots and garlic in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate beef. Pour off any fat.
Stir the sauce in the skillet. Reduce the heat to medium. Cook for 5 minutes, stirring occasionally. Stir in the spinach and cook just until wilted. Cover and keep warm.
Let the squash cool for 5 minutes on the baking sheet. Using a fork, scrape the flesh of the squash to separate into spaghetti-like strands. Serve the squash topped with the sauce mixture.