Turkey Bolognese over Spaghetti Squash
Spaghetti squash is a lower-carb stand-in for pasta here, and its strands actually hold the turkey bolognese pretty well once it's roasted and shredded. This is one of my lighter Italian-style meals without giving up the classic sauce.
Roasting the squash cut-side down is what keeps it from getting watery, and shredding it with a fork afterward gives you something that genuinely looks like noodles. Ground turkey keeps the sauce lighter than a beef version would.
This is a good option whenever I want Italian flavors without the pasta, since the squash still gives you something to twirl the sauce around. Parmesan on top finishes it the same way it would a regular bolognese.
The recipe card has the full ingredient breakdown and roast time for all ten portions. Let everything cool before sealing the containers, then refrigerate what you'll eat within four days and freeze the rest. This turkey bolognese is a good lower-carb alternative to my usual pasta dishes.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Turkey Bolognese over Spaghetti Squash
YIELD
10 portions
ESTIMATED NUTRITION
530 calories • 50g protein • 28g carbs • 24g fat per portion
What I really like about this recipe is how much the roasted squash strands actually resemble real pasta.
Ingredients
• 5 lb ground turkey
• 5 cups marinara sauce
• 15 cups cooked spaghetti squash, shredded
• 1/2 cup grated Parmesan
• 2 tbsp olive oil
• 2 tsp Italian seasoning
• salt and pepper
• 4 cloves garlic, minced
Directions
1. Brown the ground turkey with garlic in olive oil.
2. Add the marinara and Italian seasoning; simmer 15 minutes.
3. Roast the spaghetti squash at 400°F until fork-tender, then shred with a fork into strands.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers with Parmesan on top.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
