Jump to Recipe·Leave a Comment
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Read our disclosure policy.
Spaghetti squash roasted until the strands pull apart with a fork, under a turkey bolognese built on caramelized onions and half a jar of marinara. About an hour, almost all of it hands-off.
Roast the squash cut side down over an inch of water. Face up, the exposed flesh dries out before the squash is tender; face down it steams inside its own shell and the strands separate cleanly. Forty-five minutes for al dente, an hour for softer.
Preheat oven to 400F. Cut squash lengthwise and scoop out seeds, Brush the inside of both halves with olive oil. Season with salt and pepper.
Place the 2 halves cut side down in a Pyrex with about 1in of water.
Roast the squash until tender, about 45 min-1 hour (depending on if you want it al dente or more well done). Allow several minutes to cool.
Using a fork, scrape the insides of the squash to create a spaghetti-like texture.
Heat oil in a skillet on medium-high heat. Add onions and full garlic cloves. Cook until onions are caramelized (about 10 min).
Stir in the minced garlic, and cook for an additional 2 minutes.
Add in the ground turkey/chicken.
Season with salt, pepper, basil, oregano, and parsley.
Mix until cooked through while breaking the meat into small crumbles.
Stir in the sauce.
Mix in the spaghetti squash. Stir to coat. Enjoy!
