Turkey Bolognese
Serves: 6 servings
  • 1 pound ground turkey meat (I use dark)
  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • ½ cup dry white wine
  • 1 carrot, peeled and chopped into a fine dice
  • 1 celery, chopped into a fine dice
  • 2 tablespoons chopped parsley
  • 1 28-ounce can whole tomatoes
  • 1 teaspoon salt
  • fresh ground pepper
  • 1 cup grated parmesan cheese
  • 2 tablespoons butter
  • 1 spaghetti squash
  1. Preheat oven to 400 degrees F.
  2. Heat olive oil in a large wide dutch oven over medium heat
  3. Add the onion, celery, carrot and parsley and sauté until soft, but not browned, about 10 minutes.
  4. Add the ground turkey and cook until meat turns white. Using a wooden spoon, gently break meat apart into small pieces.
  5. Add the salt, pepper, and wine and simmer gently for a few minutes until the liquid is absorbed.
  6. Add the tomatoes and their juice, breaking apart tomatoes with your hands.
  7. Gently mix and bring to a simmer. Turn the heat down as low as possible, cover partially, and simmer for 2-3 hours. The longer the better.
  8. Meanwhile, make the spaghetti squash, by slicing ends off the squash, and cutting widthwise into halves or rings about 2 inches thick. Run a knife around the inside of each piece to remove the seeds.
  9. Place squash on an oven-safe baking sheet and sprinkle both sides with salt. Let sit for 15 minutes to allow the salt to draw moisture out. Wipe away excess salt and moisture, then bake for 30 minutes.
  10. Allow to cool for 15 minutes, then peel the skin away and separate the strands into long "noodles".
  11. Place ½ cup parmesan cheese and butter in a large serving bowl. Add spaghetti squash and toss to coat well. Add half the sauce and toss again.
  12. To serve, put squash in pasta bowls, top with extra sauce and parmesan.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2019/11/21/turkey-bolognese/