Turkey Bolognese with Roasted Spaghetti Squash
, Serves 6
Roasted spaghetti squash strands topped with a slow-simmered turkey and vegetable bolognese, finished with parmesan and parsley.
| prepPlace oven rack in center; preheat oven to 400°F / 200°C | ||||||
| prepLine a large baking sheet with foil | ||||||
| 1.4 kg spaghetti squash | Cut squash in 1-inch rings, seed, oil & salt | Roast 400°F / 200°C, 35-40 min | Cool slightly, fork out strands | Top squash with sauce, garnish | ||
| 2 tbsp olive oil (for the squash) | ||||||
| salt to taste (for the squash) | ||||||
| 450 g ground turkey | Brown turkey 5-7 min, set aside | Stir in turkey, tomatoes & seasoning | Simmer covered 30-60 min | |||
| 2 tbsp olive oil (for the turkey) | ||||||
| 65 g diced carrots | Soften carrots & onion 4-5 min | Add garlic 1 min, mushrooms 2 min | Cook in tomato paste 1 min | |||
| 80 g minced yellow onion | ||||||
| 1 tsp minced garlic | ||||||
| 70 g sliced brown mushrooms | ||||||
| 3 tbsp tomato paste | ||||||
| 1 (800 g) can crushed tomatoes | ||||||
| 1/4 tsp dried oregano | ||||||
| 1 tsp kosher salt | ||||||
| 1/4 tsp black pepper | ||||||
| 50 g grated parmesan cheese | ||||||
| 15 g chopped Italian parsley leaves | ||||||
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