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“Spaghetti Bolognese”

June 5, 2013

We are on a big spaghetti squash kick right now and pretty much whenever we see it we grab a few. Jason and I love experimenting with substitutions ad this is our favorite by far! Well…. Maybe a close second to cauliflower pizza.

It’s a great weeknight meal that takes no time to make! Again the hardest part about cooking spaghetti squash is cutting it open. So… This time I had Jason do that part 🙂

What you need: (for 2 servings)
1 spaghetti squash
1 lb ground turkey
1 container of store bought or homemade tomato sauce
Olive oil

To start cut the spaghetti squash in half (the hard part), scoop out the seeds, place flesh side down and microwave for 10-15 minutes.



While the spaghetti squash was cooking I got started on seasoning and cooking the ground turkey. I used basil, oregano, salt, pepper, and garlic. Cook until no longer pink.


When it’s cooked pour your turkey and sauce into a saucepan to warm.


When your spaghetti squash is finished it should look semi translucent and you should be able to run a fork through it to get that “spaghetti effect”


Next I put the spaghetti squash in a frying pan with some olive oil and garlic to give it a better taste. You only need to leave it in for about 2-3 minutes.


Now you can arrange the squash on the plate or bowl to look like spaghetti.


Pour your sauce over…


And in our house spaghetti is never complete until you add the Parmesan cheese!



From → Dinners

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