RecipeTurkey Bolognese with Spaghetti Squash

Nutrition Facts
Amount per Serving
  • Calories: 340
  • Protein: 24 g
  • Total Fat: 18 g
    • Unsaturated Fat: 14 g
    • Saturated Fat: 4 g
  • Cholesterol: 40 mg
  • Total Carbohydrate: 30 g
  • Dietary Fiber:  5 g
  • Total Sugar: 13 g
    • Natural Sugar:  13 g
    • Added Sugar: 0 g
  • Sodium: 600 mg

This dish is pure comfort food—a hearty rich Bolognese, packed with delish veggies and satisfying ground turkey. You can serve it over spaghetti squash, zoodles or whole-grain pasta…eater’s choice. Also, you can eat it warm right off the stove (super tempting), or let it sit, reheat and then dive in. It gets better as it sits in the fridge and the flavors meld. (Not to mention, this freezes beautifully if you’re looking for make-ahead meals.) Tasty tips: I like to throw in any leftover rinds from Parmesan or pecorino cheese to cook into the sauce. Feel free to use Dash Garlic & Herb in place of the Italian Medley if you prefer. 

  • Prep time
  • Total Time
This recipe makes about 7 cups
  • • 4 teaspoons extra-virgin olive oil
  • • 1 pound  lean ground turkey (90 to 93% lean)
  • • ½ cup celery, finely diced (1 stalk)
  • • ½ cup carrots, finely diced (1 small)
  • • 1 large onion, finely diced (2 cups)
  • • 1 cup red bell pepper, finely diced (1 medium)
  • • 2 cloves garlic, finely minced 
  • • Freshly ground pepper
  • • 1 to 1 ½ cups low sodium chicken or vegetable broth
  • • 1 can (28 ounces) crushed tomatoes
  • • 4 to 5 teaspoons Dash Italian Medley or Garlic & Herb
  • • Optional garnish: Torn fresh basil leaves and parmesan cheese
  • • 3 spaghetti squash

To make the sauce
In a heavy bottom pot or Dutch oven, warm the olive oil over medium-high heat. Add the turkey and cook, stirring frequently to break it up, about 6 minutes. Add the vegetables and cook for about 8 minutes, stirring frequently to prevent scorching. The vegetables will begin to soften and everything will start to caramelize, leaving brown bits on the bottom of the pan. Add 1 cup of broth, crushed tomatoes, and Dash seasoning. Be sure to scrape the bottom of the pan while stirring to combine all the ingredients. Bring to a gentle boil and reduce heat to low. Cover and simmer for 25 to 30 minutes, stirring occasionally until the vegetables are tender and the sauce starts to reduce.

Remove lid and cook for another 10 minutes, adding additional broth if needed to reach desired consistency. You want to create a thick rich sauce.

To make the spaghetti squash:
Preheat oven to 375°. Cut spaghetti squash in half lengthwise and scrape out the seeds with a spoon. (Slicing tip: Microwave spaghetti squash for 3 to 4 minutes to make it easier to slice in half.) Mist both halves with olive oil spray and season with Dash Italian Medley. Place on a baking sheet cut side down and bake 40 to 45 minutes, until tender. Then, using a fork, shred the spaghetti strands into serving bowls.

Spoon the Bolognese sauce over the spaghetti squash and garnish with torn basil leaves and grated parmesan, if desired.

 The sauce will last up to 4 days in the fridge or you can freeze for up to 2 months in an airtight container.

A serving is ½ spaghetti squash with a heaping cup of sauce

Try my Spaghetti Squash Mac & Cheese with Broccoli Breadcrumbs.