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Spaghetti Squash with Sage Turkey Marinara
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Spaghetti Squash with Turkey Bolognese

Spaghetti Squash with Turkey Bolognese is a delicious and healthy low-carb, gluten-free meal. The slow cooker turkey bolognese is the best!
Cook Time5 hours
Total Time5 hours
Course: Main Dishes
Cuisine: Healthy, Italian
Keyword: Low Carb
Servings: 4 people
Author: Christi

Ingredients

  • 1 large spaghetti squash
  • 1 lb ground turkey I use 93% lean organic
  • 1/4 cup onion finely chopped half of a small onion
  • 3 tbsp olive oil
  • 4 tsp minced garlic
  • 1 1/2 tsp ground sage
  • 1 1/2 tsp dry basil
  • 1/2 tsp cinnamon
  • 1/4 tsp Cayenne Pepper
  • 28 oz. can of crushed tomatoes 3 1/2 cups crushed tomatoes
  • 6 oz. Tomato Paste
  • 1 1/2 cups chicken broth
  • 2 tbsp butter
  • Salt and pepper to taste I use 1 tsp of kosher salt
  • 1 cup freshly shredded parmesan cheese for garnish

Instructions

Bolognese

  • Spray slow cooker with non-stick cooking spray.
  • In a large sauté pan, heat olive oil over medium heat then sauté onions for about 2 minutes.
  • Add the ground turkey to the onions in the pan.
  • Add the sage, basil, cinnamon, cayenne pepper, salt and pepper to the pan. Break up the turkey and brown for about 8 minutes, or until no longer pink.
  • Add the minced garlic and tomato paste and cook for an additional 2 minutes. Then use 1/2 cup of chicken broth to deglaze the pan.
  • Remove pan from heat and spoon all contents of pan into the slow cooker.
  • Add the crushed tomatoes and chicken broth to the slow cooker. Cover and cook on low for 5 - 6 hours. Stir occasionally.
  • After the sauce has been cooking for about 4 - 5 hours, prepare and put the squash in the oven.
  • Once the squash is in the oven, add the 2 tablespoons of butter to the slow cooker and stir until melted. Recover until the squash is ready to be served.

Spaghetti Squash

  • Preheat oven to 400 degrees.
  • Cut off 1/2 inch off both ends. Then cut squash in half. Scoop out and discard seeds and pulp. Place squash on greased baking sheet.
  • Optional: Salt the squash liberally and allow to sit for about 10 - 15 minutes to draw out excess moisture. Wipe off excess moisture and salt with a clean paper towel.
  • Place the squash on baking sheet in the oven and cook for 40 - 60 minutes depending on the size of the squash.
  • Once the squash is finished, carefully remove from the oven and allow to cool on pan until cool enough to handle.
  • With a fork, shred the squash into spaghetti like strands.
  • Serve with sauce and garnish with fresh parmesan cheese.