This Healthy Slow Cooker Turkey Bolognese Sauce with Spaghetti Squash is lighter and healthier than the typical bolognese, yet will leave you feeling satisfied.
We’re in the thick of the holiday season, and it’s hard to resist all the treats that we seem to be surrounded by. This holiday season, I’ve tried to balance indulging in holiday fare less and eating light more.
It’s natural to crave comfort food during the wintertime, which often means heavier, heartier meals. My kids and husband love bolognese sauce, so I made a lighter version of this favorite pasta sauce recently, tucking in some extra vegetables. If I had some mushrooms, I would have chopped them up and added them too.
Although my kids love this sauce served on pasta, I opted to enjoy it with roasted spaghetti squash, a low carb option. Spaghetti squash is really easy to prepare. Simply cut the squash in half, scoop out the seeds, and roast it for 30-40 minutes, depending on the size.
You know the spaghetti squash is done when a knife can be inserted into the squash without resistance. Spaghetti squash will naturally shred into pasta like strands when you scrape the inside with a fork.
I made this Slow Cooker Turkey Bolognese Sauce with Spaghetti Squash for this month’s Recipe Redux Theme “Grab a Book & Cook.” We’re playing a game to celebrate that The Recipe ReDux has been around for 54 months! Each participant is cooking from a cookbook recipe on page 54 or 154. I chose Weeknight Bolognese from Barefoot Contessa’s How Easy Is That? cookbook. To make Ina Garten’s recipe a little healthier, I left out the heavy cream, added some extra vegetables and served it with spaghetti squash instead of pasta. I also used ground turkey instead of ground beef for non red-meat eaters. Although this recipe can be made on the stovetop in a fairly short amount of time, I chose to make it in a slow cooker because I was going work that day, and knew I’d be too tired to cook by the end of the day.
- 2 tablespoons olive oil
- 1 cup onion, finely chopped
- 1 cup carrots, finely chopped
- 1 cup celery, finely chopped
- 5 cloves garlic, minced
- 1 tablespoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 1 pound ground turkey, 93%
- 2 tablespoons tomato paste
- 1 cup dry red wine or chicken broth
- 3 cups tomato sauce
- 1 cup water
- sea salt and fresh ground pepper, to taste
- ¼ teaspoon ground nutmeg
- fresh basil, finely shredded, for serving
- 2 spaghetti squashes
- olive oil
- Heat olive oil in a large skillet; add onion, carrot, celery, garlic, oregano and red pepper flakes, and sauté until aromatic, about 3-4 minutes. Add ground turkey and cook until no longer pink. Add tomato paste and cook another 2-3 minutes to develop flavor. Add red wine and scrape up any browned bits. Transfer to slow cooker and add tomato sauce, water, salt, pepper and nutmeg. Cook on low for 8 hours.
- Preheat oven to 375 degrees. Cut spaghetti squash in half and scoop out seeds with a large spoon. Place face down on an oiled sheet pan. Bake 30-40 minutes until a knife can be inserted into squash easily. Using a fork, scrape out spaghetti squash. Divide among serving bowls. Top with Bolognese Sauce. Sprinkle with shredded basil.