My mission of reducing processed foods in our diet is reaching an all time high with spaghetti squash season. This dish is easy, flavorful, and very healthy. From what I have learned a bolognese is really just a meat based sauce, so you can substitute for any meat of choice if you don’t have ground turkey on hand. This recipe started to develop for me after I read a recipe from Martha Stewart (we are totally friends 😉 ), then I added a few additions of my own…like more bacon…and wine…and mushrooms. My husband really enjoyed this dish without me having to make regular pasta noodles, so I consider this a total success!
-1 medium spaghetti squash
-1 pound of lean ground turkey
-5 slices of bacon
-1 Tbsp garlic and chili pepper infused olive oil
-1 large onion, diced
-3 stalks of celery, diced
-1 cup sliced shiitake mushrooms (any mushrooms of choice)
-4 cloves of garlic, sliced thin
-1 Tbsp fresh thyme
-1 tsp red pepper flakes
-1 tsp black pepper
-1/4 cup dry red wine
-1 15oz can of tomato sauce
-2 15oz cans of diced tomatoes
1. Cut spaghetti squash in half, remove seeds, spray with olive oil and season with pepper. Bake in oven at 375 for 45 minutes. When it is fully cooked it is easily scraped out with a spoon to make spaghetti-like strands.
2. While squash is cooking, in a large heavy sauce pan cook bacon over medium heat until cooked through, remove from pot to use later.
3. Add 1 Tbsp of infused olive oil to pan with bacon grease along with onions, celery, mushrooms, garlic, thyme, red pepper flakes and black pepper, cook for 10-15 minutes until soft.
4. Remove onion and mushroom mixture and put in bowl for later use.
5. Brown turkey in pot, breaking to crumble. When fully cooked drain grease and add onion and mushroom mixture and crumbled bacon back to pot. Add red wine and simmer for 5 minutes before stirring in tomatoes and tomato sauce.
6. Let simmer for 30 minutes to develop flavor.
7. Serve over spaghetti squash, add parmesan cheese if desired.