Veggie Turkey Bolognese with Spaghetti Squash
Nutrition per serving
Protein per 100 kcal: 7.5g · Energy from macros: 31% protein / 36% carbs / 33% fat
Ingredients
- 400g ground turkey
- 1 medium spaghetti squash (about 1.2kg)
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 carrots, finely diced
- 1 zucchini, finely diced
- 1 red bell pepper, finely diced
- 3 garlic cloves, minced
- 400g chopped tomatoes
- 2 tbsp tomato paste
- 1 tsp dried Italian herbs
- 2 tbsp grated Parmesan, to serve
Instructions
Heat the oven to 200°C. Halve the spaghetti squash lengthways, scoop out the seeds, brush with half the olive oil and season with salt and pepper.
Place cut-side down on a baking tray and roast for 30–35 minutes until the flesh pulls into strands with a fork.
Meanwhile, heat the remaining oil in a large deep pan over medium-high heat. Add the ground turkey, season with salt and pepper and brown for 6–7 minutes, breaking it into crumbles, until no pink remains.
Add the onion, carrots, zucchini and red pepper and cook for 5 minutes until softened, then stir in the garlic and cook for 1 minute more.
Stir in the tomato paste, chopped tomatoes and Italian herbs, then simmer for 12–15 minutes until the sauce is thick and rich. Taste and adjust the seasoning.
Scrape the squash into strands with a fork, spoon the bolognese over the top, sprinkle with Parmesan and serve hot.
Veggie turkey bolognese with spaghetti squash is a hearty, protein-packed dinner without the pasta — roasted spaghetti squash pulled into golden strands, loaded with a rich turkey bolognese full of onion, carrot, zucchini and red pepper. At 560 calories and 42g of protein per serving, it is a filling meal that fits a healthy weight-gain plan. Ready in about 50 minutes, and perfect for a cozy weeknight dinner.
