Turkey Bolognese Stuffed Spaghetti Squash

Stop what you’re doing and make this right now!!

Turkey Bolognese Stuffed Spaghetti Squash

This may come as a shock (as in, it won’t), but when I was a wee tyke, I was a reeeeeal picky eater. There were approximately three things I would eat: lasagna, Cesar salad, and Krusteaz blueberry muffins (with the crumble topping).  Looking back, I’m not entirely sure how I made it to adolescence, but as it turns out, a little lasagna, Cesar, and muff (with crumble topping) goes a long ways to get you to where you need to be.

Asweallknow, I’m no longer an eater of the glutens, but I still love me a mean hunk of lasagna. Because winter squash is in season and all I want in my face is hot, steamy comfort food, I’ve been craving lasagna with the force of an under-fed teenager. Which is how the stuffed spaghetti squash came to fruition. It’s not really lasagna (evidenced by the lack of noodle layering), but it has some comforting elements of a good hearty Italian meal.

Have you ever stuffed a squash? They make for real good eating food. You get your fun and funky innards with the carb-y, comforting squash, and if you play your cards right, you can make this a well-rounded meal, checking your protein and veggie boxes off in one fell swoop.

There is nothing more satisfying than cleaning out a stuffed spaghetti squash with your face.

Turkey Bolognese Stuffed Spaghetti Squash

Turkey Bolognese, you guys. Oh.Em.G-eepers creepers, what a sauce!  Italian meat sauces are near and dear to my heart because I love a good tomato and herb infusion with tender hunks of delicious meat. If you’re a non meat-eater, no probs: you can chop up some zucchini, eggplant, or potobello mushrooms and add it to the sauce to keep it nice and hearty. The recipe for the turkey Bolognese sauce makes enough to fill two whole spaghetti squash, meaning 4 spaghetti squash halves, meaning this recipe feeds four. OR you can put some of your sauce on hold, and make this a dinner for two…in which case you’ll only need one spaghetti squash. Phew. Glad we cleared that up.

Let’s talk hunger level, because as well all know, it can range from meh-I’m-just-gonna-have-lettuce-for-dinner to feed-me-now-or-I-may-just-throw-myself-on-the-ground-like-a-ragdoll-and-cry. Stuffed Spaghetti squash is one of those meals you should make when you’re about to start drop kicking cute, fury, innocent itty bitty, teeny weeny,  yellow polka dot things because your blood sugar demons are wreaking havoc on your mind, body, and soul. Meaning: eat this when you’re hungry. Afterwards, you won’t be hungry no mo.’

Melted cheese…it gets you.

Turkey Bologonese Stuffed Spaghetti Squash

If you’re unfamiliar with roasting spaghetti squash, you can read my lil’ tutorial on How to Roast Spaghetti Squash prior to starting this recipe. It’s easy, I promise! For this recipe, you prepare your turkey Bolognese sauce while your spaghetti squash is roasting in the oven (assuming you’re in the mood for a good multi-task..if not, this recipe can absolutely be made in stages). The sauce and squash should finish around the same time, leaving you with nothing left to do but fill your sketti squarsh boats with turkey bolognese, top them with thinly sliced (or grated) mozzarella cheese, then broil them in the oven until the cheese is good and melty-like.

Turkey Bolognese Stuffed Spaghetti Squash

What happens next is between you and your love boat.

FEAST!

Turkey Bolognese Stuffed Spaghetti Squash

Turkey Bolognese Stuffed Spaghetti Squash

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Author: Julia
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Ingredients

For the Spaghetti Squash

  • 2 spaghetti squash halved, and roasted
  • Olive oil
  • Salt and pepper
  • Dry mozzarella cheese thinly sliced

For the Turkey Bolognese:

  • 2 tablespoons olive oil
  • ½ large yellow onion finely chopped
  • 4 cloves garlic minced
  • 1 teaspoon fresh rosemary finely chopped
  • 2 teaspoons dried oregano
  • 2 teaspoons paprika
  • ¼ teaspoon ground cayenne pepper or to taste
  • ½ teaspoon kosher salt or to taste
  • 1 pound ground turkey meat
  • 1 28- ounce can crushed tomatoes
  • 2 tablespoons fresh basil chopped

Instructions

Roast the Spaghetti Squash:

  1. Preheat the oven to 375 degrees F.
  2. Chop the tip and tail off of the spaghetti squash and scoop out the seeds using a spoon.
  3. Drizzle oil over each half, and use your hands to spread it around, making sure all of the flesh is covered.
  4. Sprinkle salt and pepper on the spaghetti squash and place them face-down on a non-stick baking sheet.
  5. Roast for 35 to 40 minutes, until juices are seeping out and flesh is soft.
  6. Turn the squash face-up and set them aside.

Prepare the Turkey Bolognese:

  1. In a large saute pan or pot, heat the olive oil over medium and add the chopped onion. Saute, stirring frequently, until onion his very fragrant and has softened, about 8 minutes.
  2. Add the garlic, rosemary, oregano, paprika, cayenne, salt, and turkey meat. Continue cooking just until the turkey meat has browned slightly, but do not cook it all the way through.
  3. Add the crushed tomatoes and bring sauce to a gentle boil.
  4. Reduce to a simmer, cover the pan, and cook 10 minutes.
  5. Remove the cover and cook an additional 20 minutes, stirring occasionally.
  6. Add the fresh chopped basil and stir well.
  7. Taste the sauce for flavor – if desired, add more salt, or additional herbs/spices.

Prepare the Stuffed Spaghetti Squash:

  1. Put your oven on the high broil setting.
  2. Keeping the spaghetti squash halves face-up on a baking sheet, scoop desired amount of turkey bolognese into each half.
  3. Cover with several slices of dry (or fresh) mozzarella cheese.
  4. Place spaghetti squash on the center wrack in the oven and broil until cheese has melted and begins to crisp up, about 3 to 5 minutes.
  5. Serve stuffed spaghetti squash fresh out of the oven!

Turkey Bolognese Stuffed Spaghetti Squash

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Comments

  1. Erin @ The Almond Eater

    I’ve never had stuffed squash, but I doooo know the feeling of being SO hungry for dinner that I want to throw a temper tantrum. I usually just opted for eating 12 handfuls of potato chips while dinner is cooking and then not even being hungry for dinner. WIN.

    Reply
    1. Julia Post author

      I get like that too…snacking and drinking wine while making dinner usually turns into snack-and-wine-for-dinner. However, if you’re ever able to hold out, this squarsh is a win! 😀 xo

      Reply
  2. Sarah @ SnixyKitchen

    Ha! Those blueberry muffins – eek!

    This stuffed spaghetti squash on the other hand – OH MY GOODNESS! This looks so comforting and delicious I just can’t even handle it. Excuse me while I go figure out how to get one of these love boats of my own.

    Reply
    1. Julia Post author

      Oh but those muffs were soooo good! I tell ya, if I were still a gluten eater, I’d still be eating them on the reg. It’ll be a scary day when Krusteaz releases a product line of gluten-free mixes…gf blueberry muffin mix will probably make my eating habits revert back to the days of yore. Fingers crossed no one at Krusteaz gets any fancy gf ideas.

      Let me know if you try the stuffed squarsh! It’s AH MAY ZING!

      Reply
  3. Joanne

    I’ve never really done too much with spaghetti squash (and i certainly wouldn’t ever have eaten it as a wee tyke)..but I do totally need to lasagna-ify it. Genius.

    Reply
    1. Julia Post author

      mmmmhmmmm It’s really tasty with a good tomato-based meat sauce. And the cheese really seals the whole deal. Let me know if you try it, Thalia!

      Reply
  4. Julie

    This was our dinner tonight. Made with a HUGE spaghetti squash (yes, from the same farmer that grows giant-ass beets). Anywho, it was delicious.I would like to say that it put me on the path to losing the extra 7 pounds that need to go away before spring, but because of the healthy squash vs pasta, I felt compelled to put on even more cheese than normal. Because, well, cheese. Hope your weekend goes well for you. xoxo

    Reply
    1. Julia Post author

      GAH that farmer’s market is so cool!! Thank you, thank you for making the recipe! I’m so glad you liked it! And the extra cheese is a must since as far as I’m concerned squash wins you negative calories…gotta fill the calorie tank somehow, may as well be cheese! 😉 Hope you have a great weekend, momma!! xo

      Reply
  5. Abigail

    This recipe was so easy and delicious! We added extra mozz cause we’re cheese heads, but even without the mozz it would’ve been delectable!! Definitely going to make this again, thanks for posting the recipe.

    Reply
    1. Julia Post author

      You got it, Abigail!! It’s definitely a winner for me, too, especially since I love all thing spaghetti and lasagna-like, but don’t eat gluten. Thanks so much for your sweet note! 🙂

      Reply
  6. Amanda

    Umm.. I found your blog because I was specifically searching for spaghetti squash bolognese, and I think I just fell in love with you. Definitely following! (or stalking, whatever you wanna call it)

    Reply
  7. Kristin

    This recipe is miraculous!!! My Son who eats nothing. Not a fruit or Vegetable ate the whole thing!! It was delicious. I have never put paprika in sauce before very tasty!!! Thank you

    Reply
    1. Julia Post author

      Yaaaaaaaaay!! I’m so happy to hear it! It’s funny how picky eaters sometimes enjoy the healthiest of meals. I’m so glad you found a meal he likes and thanks so much for the feedback!

      Reply
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