Spaghetti squash with turkey bolognese

65 min · 4 servings · 456 kcal

Nora Beckett · @norapreps

Spaghetti squash is having its moment this autumn. Four containers, roughly 30 g protein each, and the squash does the job of the pasta. Keeps 4 days in the fridge.

Ingredients

• spaghetti squash1 pc
• turkey mince500 g
• olive oil2 tbsp
• onion1 pc
• carrot1 pc
• garlic cloves2 pc
• passata500 g
• tomato paste2 tbsp
• dried oregano1 tsp
• parmesan, grated40 g
• basil leaves10 g
• salt and black pepper1 to taste

Instructions

1. Heat the oven to 200 °C. Halve the squash lengthways and scoop out the seeds. Rub the cut sides with 1 tbsp oil, salt them and roast cut side down for 40 minutes, until a fork goes through the skin easily.
2. Meanwhile, finely chop the onion, carrot and garlic and soften them in the remaining oil for 6 minutes over medium heat.
3. Add the turkey and break it up. Brown it for 8 minutes, leaving it alone between stirs, or it steams grey instead of browning.
4. Stir in the tomato paste for 1 minute, then the passata and oregano. Simmer 20 minutes, until thick. Season.
5. Scrape the squash flesh into strands with a fork.
6. Divide the strands and the sauce between 4 containers and top with parmesan and basil. Keeps 4 days in the fridge; reheat 2 minutes in the microwave.

Per serving